Potato fritters

Name: Potato fritters
Ingredients: 3000 ml water; 1470 g boiled and peeled white potatoes; 600 g hard sheep's cheese; 5 eggs; 400 g flour; 1000 ml oil for frying

Appetizers - Potato fritters by Elena E. - Recipia

Potato fritters are fried in hot oil and have a soft center held together with sheep's cheese and eggs. The batter stays sticky before frying, and the fritters can be served hot or cold, with browned outsides. I choose floury white potatoes and let them cool completely after boiling, before peeling them. Preparation: 25 minutes. Cooking: 70 minutes. Resting: 30 minutes. Total time: 125 minutes. Servings: 15. About 390 kcal and 17 g protein per serving.

Ingredients

3000 ml water
1470 g boiled and peeled white potatoes
600 g hard sheep's cheese
5 eggs
400 g flour
1000 ml oil for frying

Preparation

1. Put the potatoes, skins on, in 3000 ml water to boil. Boil for 30 minutes, until a fork slides easily into them. 2. Leave the potatoes to cool for 30 minutes, then peel them and weigh out 1470 g. 3. Put the potatoes and hard sheep's cheese through a meat grinder. Add the 5 eggs and mix until smooth, then work in the flour. The mixture will be sticky. 4. Shape the fritters into pieces about 4 cm across and heat 1000 ml oil in a deep pot to 170°C. 5. Fry the fritters in batches, 4 minutes per batch, for 40 minutes in total, until browned. Transfer them to a paper towel.

Notes

I serve them with a green salad, as an appetizer. Floury potatoes mash easily; if they're very wet, the batter may turn out softer. They can stick to your palms, so I shape them with my hands lightly oiled with a little of the measured oil. I start boiling the potatoes two hours and fifteen minutes before the meal; if you halve the quantity, reduce the frying time too. They keep in the fridge for up to 3 days, and the hard sheep's cheese can be replaced with 600 g hard telemea cheese. They contain gluten, dairy and eggs.