in Italy

Italian potato fritters "Frittelli"

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Ingredients for 18 servings:

  • 2 kg potato(s), waxy
  • 1 egg(s)
  • 1 bunch of basil
  • 200 g Parmesan, freshly grated
  • 3 garlic cloves
  • salt and pepper
  • Flour
  • vegetable oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

First, boil the potatoes with their skins on until they are soft. Then let them cool completely and peel them. Now mash the potatoes with a ricer or masher. Tear the basil into small pieces, press the garlic, and add both along with the remaining ingredients. The dough shouldn’t be too wet, so add just enough flour until the consistency is right. Heat the oil in a pan. Now form the frittelli and fry them until golden. We serve them with grilled food or as a side dish to meat. They also taste great cold, but not straight from the fridge. The recipe comes from my Italian mother-in-law.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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