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For extra creaminess, add a teaspoon of cream cheese to each pancake, along with the ham and cheese.
For a vegetarian variation, brown the mushrooms and let them cool. Toss them with fresh thyme and use them for the topping, along with the cheese.
How to store potato bombs: Store leftover potato bombs in the refrigerator for up to 3 days. Reheat them in the air fryer or oven (to make them crispy). You can also reheat them in the microwave, but they won’t stay crispy.
Can I make potato bombs in the Airfryer? Yes, you can make these pancakes in the Airfryer. Place them in the Airfryer basket and spray generously with cooking oil. Bake for 15 minutes at 200°C, turning halfway through, until golden and crispy.
Can I make this in advance? Potato bombs are great served fresh, while they are still hot and crispy. While they are cooking, you can keep them warm in the oven at 100°C. You can also make the dough, cut out disks and assemble them in advance, then fry them just before serving.
What to Serve with Potato Bombs: Serve these delicious potato bombs with your favorite sauce. They will work with ketchup, sweet chili sauce, mayonnaise, barbecue sauce, or ranch dressing.
Guidelines:
Bring water to a boil, add potatoes and cook until tender.
Mash potatoes, add semolina, cheese, salt, pepper, parsley, baking powder and egg.
Mix ingredients until smooth.
Knead dough, then wrap in plastic wrap and let cool for 15 minutes.
Roll out the dough into a thin sheet, then cut out disks with a diameter of 10 cm.
Brush the dough disks with water, then cover them with ham and cheese.
There are two ways to close the disks. To obtain a half-moon shape, fold the disk in half, sealing it with a little water. To obtain a round shape, superimpose another disk with the filled disk, sealing it with a little water.
Fry the pancakes in hot oil until golden and cooked through.
Serve and enjoy!
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