Polpette di Patate

Name: Polpette di Patate (Potato Fritters)
Cuisine: Italian
Ingredients: Salt; 4 Yellow Finn or medium-size russet potatoes (about 2 pounds); 4 Yellow Finn or medium-size russet potatoes (about 2 pounds); 6 tablespoons chopped flat-leaf parsley; 1 large garlic clove, finely minced; ¾ teaspoon sea salt; 3 eggs, beaten; ¼ cup (1 ounce) freshly grated Parmigiano-Reggiano cheese; 4 ounces stracchino, taleggio, or a similarly creamy Italian cheese; Grated zest of 1 lemon; 3 tablespoons plus 1 cup fine dry bread crumbs, preferably freshly grated; 2 to 3 cups olive or vegetable oil; 2 to 3 cups olive or vegetable oil; 4 ounces stracchino, taleggio, or a similarly creamy Italian cheese; 4 ounces stracchino, taleggio, or a similarly creamy Italian cheese

Potato Fritters

Preparation info

Makes
16

Difficulty
Easy

Appears in

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

Ingredients

Europe
Italy
Side dish
Mediterranean
Vegetarian

Ingredients

Method