This recipe is inspired by Giuseppe Maffioli’s La cucina padovana, but Donatella Pavoncello also includes a version in Dal 1880 ad oggi: la cucina ebraica della mia famiglia that she calls frittura di patate, in which chicken fat is used instead of butter. These delicious potato croquettes could be added to an elaborate fritto misto, but traditionally they are served as an appetizer or as an accompaniment to cooked fish.
