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Potato and Parmesan Fritters

Oh my yum, but these are good... A very nice starter or accompaniment with drinks from delicious magazine's Italian issue. Serve with shop-bought salsa verde and lemon wedges. Serving size is for 4 people as a side dish, or 16 for a buffet appetizer.

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

directions

  • Put potatoes in a pan of cold, salted water, bring to a boil and simmer 12-15 minutes or until tender. Drain well and pass through a ricer or sieve set over a bowl.
  • Add egg yolk, cheese, and lots of seasoning to the potato and beat inches.
  • Divide into 8 equal balls and flatten into little cakes.
  • Tip the seasoned flour onto a plate and coat the potato cakes in the flour.
  • Add oil to a large frying pan (it should cover the base - you may need to add more than stated) and set over a medium heat. Fry potato cakes in batches for 2 minutes each side until golden and hot throughout. Drain on kitchen paper.
  • Increase heat and fry capers until really crisp, but for no more than a minute. Drain on kitchen paper.
  • Lift the cakes onto warm plates, scatter with capers and serve with salsa verde and lemon wedges.
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RECIPE MADE WITH LOVE BY

@Ppaperdoll
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@Ppaperdoll
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"Oh my yum, but these are good... A very nice starter or accompaniment with drinks from delicious magazine's Italian issue. Serve with shop-bought salsa verde and lemon wedges. Serving size is for 4 people as a side dish, or 16 for a buffet appetizer."
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  1. Ppaperdoll
    Oh my yum, but these are good... A very nice starter or accompaniment with drinks from delicious magazine's Italian issue. Serve with shop-bought salsa verde and lemon wedges. Serving size is for 4 people as a side dish, or 16 for a buffet appetizer.
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