Prepare Potatoes:
Peel and cut the potatoes into cubes. Place them in a pot of boiling water and cook until tender. Drain well.
Prepare the Filling:
In a pan, heat some oil over medium heat. Add chopped onions and sauté until translucent.
Add diced red bell pepper to the pan and cook until softened.
Mash the cooked potatoes in a bowl. Add the sautéed onions and bell peppers.
Season with 2g of salt and black pepper to taste, and mix well.
Stir in 100g of mozzarella cheese and 20g of chopped scallions. Mix until everything is well combined.
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Ezoic
Prepare the Wrap:
In a mixing bowl, combine 200g of flour, 3g of salt, and 5g of sugar.
Add 2 eggs and 500g of milk. Mix until smooth.
Stir in 20g of oil to the batter.
Cook the Wrap:
Heat a non-stick pan over medium-low heat. Pour a ladleful of batter into the pan and spread it out thinly.
Cook each side of the wrap for about 2 minutes until lightly golden. Repeat with the remaining batter.
Assemble and Coat:
Place a portion of the potato filling onto each cooked wrap and fold the sides over to enclose the filling. Roll it up tightly.
In a shallow bowl, whisk 3 eggs. Dip each rolled potato dish into the beaten eggs, then coat evenly with bread crumbs.
Fry the Potato Rolls:
Heat some oil in a pan over medium heat. Fry each potato roll until golden and crispy on all sides.
Serve:
Remove from the pan and drain excess oil on paper towels. Cut into slices if desired.
Serve hot and crispy, garnished with additional scallions or your favorite dipping sauce.
