These potato fritters are accompanied by cheese, bacon, salami and a good glass of red wine.
5 from 2 votes
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Resting time 30 minutesmins
Total Time 50 minutesmins
Course Appetizer, brunch, main dish, Snack, street food
Cuisine Italy, Trentino South Tyrol
Servings 4servings
Calories 355kcal
Ingredients
5large potatoes
salt
oil sunflower or other neutral oil for frying
Instructions
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.
Notes
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.