Summary

Ingredients

• 600 g potato (s), peeled and cut into pieces
• 1 medium egg (s)
• 1 medium egg yolk
• 60 g parmesan, rated
• 40 g ham, finely chopped
• 3 tablespoon parsley, chopped
• Flour, for breading
• 1 m-sized egg (s), slightly beaten
• 100 g breadcrumbs
• 2 spaghetti, uncooked
• Oil, for deep-frying

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Instructions

1. Cook the potatoes for 5-10 minutes. Drain the water and mash the potatoes. Beat the egg and stir into the mashed potatoes with the egg yolk, parmesan, ham and parsley.
2. Divide the porridge into 12 portions, place on a tray, cover with cling film and put in the refrigerator for at least 1 hour.
3. Shape the portions into pears and toss them in the flour, in the egg and then in the white bread. Break the spaghetti into small pieces and stick them into the pears as stalks. Place the pears on a parchment-lined baking sheet and refrigerate for 30 minutes.
4. Fill a large saucepan 1/3 with oil and heat. Only deep-fry 4-5 pears at a time so that the pot is not too full. Leave the pears in the saucepan for about 2 minutes, until they are evenly browned and cooked through. Drain on paper towels. Serve hot or warm.