Potato Perashki

Potato Cheese Perashki

I usually use yeast dough for perashki, which is good but time consuming, you need to wait for at least an hour for the dough to proof. Yesterday, I found this easy ricotta and baking powder based recipe and I tried. It was very good, light and fluffy. I can make perashki every day now. While the potatoes are cooking, make the dough and serve them in no time.

Ingredients for the dough

  •  2 eggs
  • 1 cup ricotta
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • 1 tbsp. baking powder
  • about 2 cups flour or as much as to form the dough

Ingredients for the filling

  • 4 medium size golden potatoes, peeled and roughly cut
  • 1 cup grated mozzarella
  • 1 cup grated Parmesan
  • salt, black pepper
  • 1/2 cup oil to fry

Directions

  1. Boil the potatoes in a pot for 15-20 minutes.
  2. While the potatoes are cooking, make the dough. In a bowl put eggs, ricotta, oil and whisk. Add salt, baking powder and  flour. Make a nice dough that’s not sticking to your hands.
  3. After the potatoes are cooked, discard the water, add cheese, salt and pepper and mash well, let the mix cool down.
  4. Flour the surface and flatten the dough to 1/2 inch thickness. Using 2.5 inch diameter glass cut the circles and flatten them more. Place a tablespoon of potato cheese mix, fold the dough and pinch the edges well to seal, gently flatten with your fingers.
  5. Heat the oil in a a large skillet and gently place the pies. Fry them from both sides on medium low heat, make sure the dough is fully cooked. It takes about 3-4 minutes from each side. I like to cook the side parts too for a minute. Move them to the plate lined with paper towel to absorb excess oil. It’s tempting to eat right away, but let them cool down before you taste, the filling is pretty hot and it’ll burn your mouth. Enjoy!

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Potato CCheese Perashki
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