Potato Fritters: Crocche di Patate

Name: Potato Fritters: Crocche di Patate
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams baking potatoes; 118 milliliters bread crumbs; 2 larges eggs, plus 1 egg white; 2 Tbsps extra-virgin olive oil, plus more for frying; 118 milliliters grated Parmigiano-Reggiano; 118 milliliters grated pecorino cheese; 4 servings Salt and freshly ground black pepper

You can never have too many main course recipes, so give Potato Fritters: Crocche di Patate If you have pecorino cheese, bread crumbs, olive oil, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Wash and peel the potatoes, cutting them into 1-inch chunks and then submerging the peeled potatoes in cold water so they don't oxidize. When all the potatoes are peeled and cut, place them in large pot. Fill the pot with cold water to just cover the potatoes.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add 1 tablespoon salt. Bring the water to a boil and cook until the potatoes are tender, about 12 minutes.

Ingredients you will need

Potato

Water

Salt

Drain the cooked potatoes. When they are cool enough to handle, run the cooked potatoes though a food mill.

Ingredients you will need

Potato

Add 2 tablespoons olive oil and the 2 eggs.

Ingredients you will need

Olive Oil

Egg

Mix with a wooden spoon until well combined.

Equipment you will use

Wooden Spoon

Add both cheeses, and season, to taste, with salt and pepper. Using the wooden spoon, mix again until well combined.

Ingredients you will need

Salt And Pepper

Equipment you will use

Wooden Spoon

In a separate bowl, or the bowl of an electric stand mixer fitted with a whisk attachment, whisk the egg white until it forms glossy firm peaks. Using a spatula, gently fold the beaten egg white into the potato mixture. The goal here is to add volume to the potato mixture, not to deflate the egg whites. Gently fold in the bread crumbs.

Ingredients you will need

Breadcrumbs

Egg Whites

Potato

Equipment you will use

Stand Mixer

Spatula

Whisk

Bowl

Fill a deep pot no more than halfway with extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Pot

Heat oil over medium-high heat until it reaches a temperature of 350 F degrees. The oil should remain at or around this temperature throughout the cooking process.

Ingredients you will need

Cooking Oil

Using a tablespoon, measure out a full tablespoon of the potato mixture to form the crocche. You can use your hand to gently mold the mixture into more of a circle.

Ingredients you will need

Potato

Working in batches of 6, fry the potato crocche until golden brown. Use a slotted spoon or spider to gently drop the fritters into the oil, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished fritters to a serving plate. Repeat process until all the crocche are cooked.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Slotted Spoon