Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.