View cart background image
0
items
Free Shipping Over $49
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Poll: Food Fight!

Potato Fritters

Source: The Italian Gourmet
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  35 Minutes
  Serves 4
In a strictly traditional lunch in Genoa these cuculli, a kind of rough and tasty croquette of fried potatoes, are served as a hot antipasto, or as a vegetable with stewed rabbit or lamb. Other Italian regions have similar dishes, but what makes the Genoese cuculli special is the fine flavor imparted by the marjoram and pine nuts.
RECIPE INGREDIENTS
2 lb floury potatoes
7 tablespoons butter
1 sprig marjoram
1/4 cup pine nuts
salt
3 eggs, separated
2 tablespoons freshly grated parmesan cheese
1 cup dry bread crumbs
olive oil, for frying
Potato Fritters Recipe at Cooking.com
DIRECTIONS
Wash the potatoes thoroughly. Boil in plenty of salted water until cooked through. As soon as they have cooled enough to handle, peel the potatoes and mash them in a food mill, a potato ricer or with a fork. Add 4 tablespoons butter and beat vigorously until the potatoes are smooth and soft.


Pound the marjoram and pine nuts in a mortar and place in a bowl with the potatoes and a pinch of salt. One at a time, beat in the egg yolks, making sure each one is absorbed before adding the next. Stir in 1 to 2 tablespoons of Parmesan, until the dough is soft but firm.


In a shallow bowl beat 2 egg whites with a fork or whisk. Place the breadcrumbs in another shallow bowl. Take about 2 teaspoons of the potato mixture and form it with your hands into a little ball. Dip it in the egg white and then in the breadcrumbs. Continue until all the potato "dough" is used. Put a large skillet on to heat with enough olive oil to cover the fritters. When the olive oil starts to smoke, fry the potato balls until they swell up and are evenly browned. Drain on paper towels. Serve hot.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Potato Party Appetizers
 Fresh Fritters
 Deep Fryer Recipes: Tasty Finger Foods
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 616
Fat. Total: 37g
Fiber: 4g
Carbohydrates, Total: 58g
Sodium: 362mg
% Cal. from Fat: 54%
Cholesterol: 216mg
Protein: 15g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Tracy Reviewed: 08/23/2009
Try with oven roasted tomatoes!
Delicious...slowly oven dry some halved tomatoes with herbs, salt & pepper, sprinkle with just a few drops of balsamic & use as a 'relish' for the fritters. Makes a great counterpoint to the fluffy, crispy bites.
27 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.