Cinnamon Potato Crocchette |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I got this from Italian Cooking & Living Magazine - and it's delish! Ingredients:
1 1/2 pounds baking potatoes |
1 egg, beaten |
1/3 cup sugar, plus some extra |
zest of one lemon |
1 teaspoon cinnamon, plus some extra |
salt |
flour for dredging |
extra-virgin olive oil for frying |
mint leaves to garnish |
Directions:
1. NOTE: the pre-cooking of the potatoes is included in the Prep Time.
2. Place the potatoes in a large pot and add enough water to cover by 2-inches. Bring this to a boil, then lower the heat, and simmer until the potatoes are tender, about 15 minutes or so.
3. Drain and peel the potatoes while they are HOT.
4. Put the potatoes through a ricer while they are still HOT. Then let them cool a bit.
5. Add the egg, sugar, lemon zest, cinnamon and salt. Mix well to blend everything. Form the potatoes into little cakes, about 2-inches long.
6. Roll the cakes in the flour.
7. In a large deep skillet, over high heat, warm 2-inches of olive oil. Lower the crocchette into the hot oil and fry until they are golden. This will take about 4 or 5 minutes. Do a few at a time, in batches, until all the crocchette are fried.
8. Drain the fried crocchette on paper towel. Then sprinkle with sugar and cinnamon.
9. Serve with mint leaves as a garnish on the plate.
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