Polpette di Patate

Potato Fritters

Preparation info

  • Makes


    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

A friend tasted these polpette when Emma Grassi Bensi made them and exclaimed: Supplì toscani! Exactly! They are a Tuscan play on crispy Roman rice croquettes with strands of mozzarella hidden inside. Fried to a lightly crunchy golden brown, these potato fritters conceal a filling of buttery stracchino cheese that melts in their steamy interior.

If you can’t find stracchino, look for taleggio or a similar creamy cheese. If you use Gorgonzola, which comes from the sa