Potato Fritters  Potato  303 reads

1 kg russet potatoes 2 lb
90 ml butter 6 tbsp
1 sprig marjoram, chopped
50 ml pine nuts, chopped 1/4 cup
salt to taste
3 eggs, separated
25 ml parmesan cheese, freshly grated 2 tbsp
250 ml dry bread crumbs 1 cup
vegetable oil for frying

Boil potatoes in plenty of salted water until cooked through. Let cool to touch; peel and mash in a potato ricer or with a fork. Add 4 tablespoons (50 ml) butter and beat vigorously until potatoes are smooth and soft. Add marjoram and nuts to potatoes and a pinch of salt. One at a time, beat in egg yolks, making sure each one is absorbed before adding the next. Stir in 1 to 2 tablespoons (15 to 25 ml) cheese until the dough is soft but firm. In a shallow bowl; beat 2 egg whites with fork or whisk. Place breadcrumbs in another shallow bowl. Take about 2 teaspoons (10 ml) of potato mixture and form it with your hands into a little ball. Dip it in the egg white and then in breadcrumbs. Continue until all the potato "dough" is used. In a large skillet; heat enough oil to cover fritters; fry potato balls until they swell up and are evenly browned. Drain on paper towels. Serve hot.

Serves 4
Rating 3.00/5
Rating: 3.0/5 (42 votes)
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