Potato And Parmesan Fritters Recipes

POTATO AND PARMESAN FRITTERS

Potato and Parmesan Fritters image

Oh my yum, but these are good... A very nice starter or accompaniment with drinks from delicious magazine's Italian issue. Serve with shop-bought salsa verde and lemon wedges. Serving size is for 4 people as a side dish, or 16 for a buffet appetizer.

Provided by Ppaperdoll

Categories Potato

Time 30m

Yield 16 fritters, 4 serving(s)

Number Of Ingredients 6

Ingredients

700 g potatoes, cut into chunks
1 large egg yolk
50 g parmesan cheese, finely grated
25 g plain flour, seasoned
2 -3 tablespoons vegetable oil, for frying
1 tablespoon capers

Steps:

Put potatoes in a pan of cold, salted water, bring to a boil and simmer 12-15 minutes or until tender. Drain well and pass through a ricer or sieve set over a bowl.
Add egg yolk, cheese, and lots of seasoning to the potato and beat inches.
Divide into 8 equal balls and flatten into little cakes.
Tip the seasoned flour onto a plate and coat the potato cakes in the flour.
Add oil to a large frying pan (it should cover the base - you may need to add more than stated) and set over a medium heat. Fry potato cakes in batches for 2 minutes each side until golden and hot throughout. Drain on kitchen paper.
Increase heat and fry capers until really crisp, but for no more than a minute. Drain on kitchen paper.
Lift the cakes onto warm plates, scatter with capers and serve with salsa verde and lemon wedges.

Nutrition Facts : Calories 291.4, Fat 11.8, SaturatedFat 3.5, Cholesterol 63.4, Sodium 267.6, Carbohydrate 37.3, Fiber 4.1, Sugar 1.5, Protein 9.9

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