I can see from the image that these golden-brown potato rolls look absolutely delicious, with a crispy exterior and a creamy, cheesy potato filling studded with colorful peppers. Let me help you create these savory potato crepes that combine the comfort of mashed potatoes with a crispy, crunchy coating.
Why This Recipe Works
The success of this recipe lies in the combination of creamy mashed potatoes and cheese wrapped in a delicate crepe, then coated and fried to crispy perfection. The double coating process ensures a satisfyingly crunchy exterior while maintaining a soft, flavorful interior.
Ingredients
For the Potato Filling:
- 3 medium potatoes (about 600g), peeled
- 1 onion, finely chopped
- 1 bell pepper, finely diced
- 100g cheese (Parmesan or similar), grated
- Salt and pepper to taste
- Butter for sautéing
For the Crepes:
- 200g flour (11 tablespoons)
- 500ml milk (2 cups)
- 2 eggs
- ½ teaspoon sugar
- Pinch of salt
For Coating:
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
Step-by-Step Instructions
Preparing the Potato Filling
- Cook the potatoes:
- Peel and cut potatoes into chunks
- Boil in salted water until tender (15-20 minutes)
- Drain well and mash while hot
- Prepare the vegetables:
- Sauté chopped onion and pepper in butter
- Cook for 4-5 minutes until softened
- Add to mashed potatoes
- Mix in grated cheese
- Season with salt and pepper
Making the Crepes
- Prepare the batter:
- Beat eggs in a large bowl
- Add milk and whisk
- Gradually add flour while whisking
- Add sugar and salt
- Mix until smooth
- Cook the crepes:
- Heat a non-stick pan over medium heat
- Add a small amount of oil
- Pour about ¼ cup batter
- Swirl to coat pan
- Cook until edges start to curl
- Flip and cook other side
Assembly and Frying
- Fill the crepes:
- Place potato mixture in center
- Fold sides over
- Roll up tightly
- Coating process:
- Dip each roll in beaten egg
- Roll in breadcrumbs
- Ensure even coating
- Frying:
- Heat oil to 350°F (175°C)
- Fry until golden brown
- Drain on paper towels
Nutritional Information
Per roll (makes 8-10):
- Calories: 285
- Protein: 10g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 2g
- Sodium: 320mg
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8-10 rolls
Pro Tips
- Ensure potatoes are well-drained to prevent soggy filling
- Let mashed potatoes cool slightly before mixing in cheese
- Make crepes thin for better rolling
- Maintain oil temperature for crispy coating
- Don’t overcrowd the frying pan
Storage and Reheating
- Store uncooked rolls in refrigerator up to 24 hours
- Keep fried rolls in airtight container up to 3 days
- Reheat in oven at 350°F (175°C) for crispiness
- Avoid microwave reheating
Serving Suggestions
Serve with:
- Sour cream
- Marinara sauce
- Garlic aioli
- Fresh herb dip
- Spicy ketchup
These potato rolls make an excellent:
- Party appetizer
- Main course with salad
- Lunch box item
- Game day snack
- Vegetarian dinner option
The key to success is preparing each component carefully and maintaining proper frying temperature for that perfect golden-brown finish!
