Potato Panzerotti

Method

1. Boil the potatoes until tender, then mash them while still hot. Let the mash cool completely before adding other ingredients.
2. In a bowl, combine the cooled mashed potatoes with egg, grated parmesan, flour, yeast, salt, and olive oil. Mix until a smooth dough forms.
3. Cover the dough and let it rest for 20 minutes.
4. Add a little more olive oil if needed, knead briefly, then cover and let rest for another 90 minutes.
5. Divide the dough into 10 pieces of about 70 g each. Shape each piece into a ball, cover, and let rest for 20 minutes.
6. Meanwhile, dice the mozzarella and the cooked ham into small pieces for the filling.
7. Flatten each dough ball into a disc about 10 cm in diameter. Place a portion of mozzarella and ham in the center, fold the dough over to form a half-moon, and press the edges to seal firmly.
8. Heat seed oil to 180°C (350°F) in a deep pot. Fry the panzerotti in batches, turning them as soon as they puff up. Continue frying until golden brown on all sides.
9. Drain on paper towels and serve hot.