Tortei di Patate

Trentino Potato Fritters


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This Trentino version of potato rosti is usually served piping hot with a platter of local cheeses and plenty of the local red wine, called Marzemino. Crisp on the outside and deliciously soft on the inside, the fritters are well flavoured with Parmesan cheese and incredibly moreish. They are equally tasty if you make them with different kinds of cheese, such as the sweet nutty types: fontina, Emmenthal or Gruyã¨re. You can also use sunflower or rapeseed oil instead of the traditional olive oil for frying, if you prefer.


  • 8 large potatoes, peeled (see Cook’s Tip)
  • 25 g/1 oz/¼ cup plain/all-purpose flour
  • 90 ml/6 tbsp full-fat/whole milk
  • 60 ml/4 tbsp freshly grated Parmesan cheese
  • 200 ml/7 fl oz/scant 1 cup olive oil
  • sea salt


  1. Grate the potatoes coarsely, then mix them with the flour, milk, Parmesan cheese and salt in a large bowl.

  2. Heat the olive oil in a large frying pan. Shallow-fry spoonfuls of the potato mixture to make fritters.
  3. Turn the fritters over once they are golden and crisp on the underside and finish cooking them on the other side.
  4. Drain the fritters thoroughly on kitchen paper and sprinkle with a little salt before serving piping hot.