<p>Ingrediente:</p>
<p>300 g cartofi</p>
<p>2 linguri de amidon de porumb</p>
<p>100 g de branza Emmental rasa</p>
<p>40 g mozzarella</p>
<p>patrunjel proaspat</p>
<p>sare si piper dupa gust</p>
<p>1 ou</p>
<p>2 catei de usturoi</p>
<p>100 g fulgi de porumb zdobiti</p>
<p>ulei pentru prajit, aproximativ 250 ml</p>
<p>Pnetru un extra gust si decor : parmezan ras, ierburi italiene (oregano, cimbru, busuioc).</p>
<p><img class="alignnone size-full wp-image-25696" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/bilute-crocante-cu-cartofi.gif" alt="" width="730" height="938" /></p>
<p>Mod de preparare:</p>
<p>Curatati si taiati cubulete 300 g de cartofi, apoi fierbeti-i in apa cu sare pana se inmoaie (aproximativ 10-15 minute).</p>
<p>Scurgeti cartofii si zdrobiti-i intr-un castron pana se omogenizeaza.</p>
<p>Adaugati sare , piper , 2 linguri de patrunjel proaspat si 2 linguri de amidon de porumb in piureul de cartofi.</p>
<p><img class="alignnone size-full wp-image-24665" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/piure.png" alt="" width="596" height="497" /></p>
<p>Se amesteca 100 g de branza Emmental rasa pentru un plus de aroma si cremoasa.</p>
<p>Se amesteca totul pana se combina complet.</p>
<p>Luati o cantitate mica de amestec de cartofi si aplatizati-o in mana.</p>
<p>Asezati un cub de mozzarella in centru, apoi infasurati amestecul de cartofi in jurul acesteia, formand o minge.</p>
<p><img class="alignnone wp-image-24666" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/mozzarella-a.png" alt="" width="598" height="480" /></p>
<p>Continuati sa modelati pana cand tot amestecul este folosit.</p>
<p><img class="alignnone wp-image-24667" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/bile-de-cartofi.png" alt="" width="600" height="635" /></p>
<p>Intr-un castron, bateti 1 ou si amestecati cu 2 catei de usturoi tocati .</p>
<p>Intr-un alt bol, puneti 100 g de fulgi de porumb zdrobiti pentru acoperire.</p>
<p>Inmuiati fiecare bila in amestecul de oua, apoi rulati-o in fulgii de porumb zdrobiti pana cand sunt complet acoperite.</p>
<p><img class="alignnone wp-image-24668" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/ou-1.png" alt="" width="602" height="630" /></p>
<p><img class="alignnone size-full wp-image-24669" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/fulgi-de-porumb.png" alt="" width="951" height="762" /></p>
<p>Incingeti 250 ml de ulei de floarea soarelui intr-o tigaie la foc mediu-mare.</p>
<p>Pentru a testa uleiul, puneti o bucata mica de cartof; ar trebui sa sfaraie si sa se ridice la suprafata.</p>
<p>Se prajesc bilutele de branza in loturi, intorcandu-le din cand in cand pana devin aurii si crocante pe toate partile (aproximativ 2-3 minute per lot).</p>
<p>Odata gata, puneti bilutele de branza prajite pe prosoape de hartie pentru a scurge excesul de ulei.</p>
<p><img class="alignnone size-full wp-image-24671" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/bile-prajite.png" alt="" width="946" height="857" /></p>
<p>Inca fierbinti, stropiti bilutele de branza cu parmezan ras si un praf de ierburi italiene (oregano, cimbru, busuioc).</p>
<p><img class="alignnone size-full wp-image-24670" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/parmezan.png" alt="" width="946" height="747" /></p>
<p>Pofta buna!</p>
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