Milk
2 potatoes
9 cups of wheat flour
1 tablet of fresh yeast
1/2 cup of oil
Filling
500 g of mozzarella cheese cut into small cubes
4 tomato seeds removed and cut into small cubes
1 tablespoon of oregano
2 tablespoons of olive oil
Salt to taste
For frying
2 cups of oil
Milk
2 potatoes
9 cups of wheat flour
1 tablet of fresh yeast
1/2 cup of oil
Filling
500 g of mozzarella cheese cut into small cubes
4 tomato seeds removed and cut into small cubes
1 tablespoon of oregano
2 tablespoons of olive oil
Salt to taste
For frying
2 cups of oil
Dough
Cook the potatoes until they are mashed
Drain and reserve half a cup of potato water
Peel the potatoes and pass them through a ricer. Reserve
In a bowl, combine reserved potato water, half the flour, yeast, oil, and potato
Mix with hands until homogeneous
Add remaining flour gradually, kneading until dough comes away from hands
Form into a ball and let rest for 40 minutes
Knead again and divide into four equal pieces
With the help of a rolling pin, roll out one piece of dough on a smooth surface dusted with flour to about 0.5 cm thick
Use a cookie cutter to cut out the dough
Do the same with the remaining dough
Filling
In a bowl, mix all ingredients and reserve
Assembly
On each round of dough, place half a tablespoon of filling, leaving 1 cm of border
Fold in half like a pie crust and press the edge with a fork
Heat oil over medium heat until hot, then fry the fritters a few at a time until golden brown
Let drain on paper towels and serve warm.
