Potato and Parmesan Fritters |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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. Ingredients:
700 g potatoes, cut into chunks |
1 large egg yolk |
50 g parmesan cheese, finely grated |
25 g plain flour, seasoned |
2 -3 tablespoons vegetable oil, for frying |
1 tablespoon capers |
Directions:
1. 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.
2. Add egg yolk, cheese, and lots of seasoning to the potato and beat inches.
3. Divide into 8 equal balls and flatten into little cakes.
4. Tip the seasoned flour onto a plate and coat the potato cakes in the flour.
5. 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.
6. Increase heat and fry capers until really crisp, but for no more than a minute. Drain on kitchen paper.
7. Lift the cakes onto warm plates, scatter with capers and serve with salsa verde and lemon wedges.
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