Potato FrittersClick to Play

Potato Fritters

Frittelle di Patate

Mary Ann Esposito


These golden-brown, crusty potato fritters have a wonderful Old World look about them, and making them always becomes a family affair. As soon as I make them, they are gone! Finely grating the potatoes allows the fritters to cook evenly and quickly.


5 medium all-purpose potatoes (about 1 1/2 pounds)
2 large eggs
1/4 cup freshly grated Pecorino Romano cheese
2 tablespoons King Arthur™ Unbleached, All-Purpose Flour
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Vegetable oil for deep-frying


Peel the potatoes and grate fine. (You should have 3 cups.) Place in a bowl, add the remaining ingredients (except the oil), and mix well.

In a deep fryer or deep heavy pot, heat the oil to 375ºF. Drop tablespoonfuls of the potato batter into the oil, and fry the fritters until nicely browned. Remove them with a slotted spoon and drain on brown paper. Serve hot.

item recipe is featured in Episode 706 of Season 7.

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