Zarela's Bocaditos De Papa

Another recipe from the web site of Stew Leonard's. I believe that the aged ricotta cheese called for in the recipe is actually Ricotta Salata, a solid version of Ricotta cheese.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 1  lb idaho potato, peeled and cut into thick chunks (2 large potatoes)
• 3  large eggs, lightly beaten
• 1  cup  grated aged ricotta cheese or 1  cup  other hard aged cheese
•  fresh ground black pepper
• 1⁄4-1⁄2 teaspoon salt (optional)
•  vegetable oil (for frying)

Directions

1. Bring a pot of salted water to a boil and drop in the potatoes.
2. Cook, testing occasionally with a fork, until just done but not too soft, about 12-15 minutes.
3. Drain thoroughly.
4. Transfer the potatoes to a large mixing bowl and mash thoroughly with a fork or a potato masher.
5. With a wooden spoon, beat in the eggs and grated cheese.
6. Season well with pepper and salt.
7. Shape the mixture between your palms to form 12 compact round cakes about 2.
8. 1/2 inches across.
9. Pour the vegetable oil into a medium-size saucepan or deep skillet to a depth of 1 inch.
10. Heat the oil to 375 degrees over medium-high setting — use a deep-frying thermometer, available in any kitchenware shop.
11. As the potato cakes hit the hot oil the oil temperature may dip slightly, so increase the heat to bring it back to 375 degrees.
12. Fry the potato cakes 3 or 4 at a time until golden on both sides.
13. Lift them out onto paper towels to drain as they are done.
14. Serve immediately.