Crocchè palermitane

Method

1. 1 Boil potatoes with their skins on for 30 minutes, then peel and mash them while still hot.
2. 2 Mix the potatoes with Pecorino cheese, chopped mint leaves, pepper, and an egg.
3. 3 Mint leaves and Pecorino cheese are the two ingredients that make up crocchè Palermo, not mozzarella like the northern version.
4. 4 Refrigerate for 1 hour, then shape into finger-shaped sticks 7 cm long, not round.
5. 5 Roll the dough in flour, dip it in the remaining egg, then coat it with breadcrumbs.
6. 6 Deep fry at 180 degrees for 3 minutes until golden brown and crispy, then serve hot.

With an appliance

• Air fryer 50 min

  Replace step 6: spray oil evenly, then steam in a hot air pot at 200 degrees for 12 minutes, flip at minute 7.