These potato fritters are accompanied by cheese, bacon, salami and a good glass of red wine.
5 von 2 Bewertungen
Vorbereitungszeit 10 MinutenMin.
Kochzeit 10 MinutenMin.
Resting time 30 MinutenMin.
Gesamtzeit 50 MinutenMin.
Gang Appetizer, brunch, main dish, Snack, street food
Küche Italy, Trentino South Tyrol
Portionen 4servings
Kalorien 355kcal
Zutaten
5large potatoes
salt
oil sunflower or other neutral oil for frying
Zubereitung
Peel and coarsely grate the potatoes, put them in a sieve and let them drain for 30 minutes. Only then salt well. If your potatoes are not floury enough, bind the dough with 2 tablespoons of plain flour.
Now heat plenty of oil in a frying pan and pour in about a ladle and a half of potato mixture. Or you can use one heaped tablespoonful of potato mixture for several small fritters. Flatten the fritters in the pan (about 0.5 cm) and fry until golden brown on both sides. Turn potato fritters only when the bottom is crispy and browning, otherwise they may fall apart. Drain briefly on paper towels and serve immediately.
Notizen
Potato fritters taste both sweet and savoury. Children love them with redcurrant jam or pureed apples, for example. I like them with cheese and salsiccia. Tin-plated copper pans are ideal for frying. They distribute the heat evenly and the pancakes become super crispy.