Ingredients
- 2 pounds baking potatoes
- 2 tablespoons extra-virgin olive oil, plus more for frying
- 2 large eggs, plus 1 egg white
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup grated pecorino cheese
- Salt and freshly ground black pepper
- 1/2 cup bread crumbs
Directions
Wash and peel the potatoes, cutting them into 1-inch chunks and then submerging the peeled potatoes in cold water so they don't oxidize. When all the potatoes are peeled and cut, place them in large pot. Fill the pot with cold water to just cover the potatoes. Add 1 tablespoon salt. Bring the water to a boil and cook until the potatoes are tender, about 12 minutes.
Drain the cooked potatoes. When they are cool enough to handle, run the cooked potatoes though a food mill. Add 2 tablespoons olive oil and the 2 eggs. Mix with a wooden spoon until well combined. Add both cheeses, and season, to taste, with salt and pepper. Using the wooden spoon, mix again until well combined.
In a separate bowl, or the bowl of an electric stand mixer fitted with a whisk attachment, whisk the egg white until it forms glossy firm peaks. Using a spatula, gently fold the beaten egg white into the potato mixture. The goal here is to add volume to the potato mixture, not to deflate the egg whites. Gently fold in the bread crumbs.
Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 350 F degrees. The oil should remain at or around this temperature throughout the cooking process.
Using a tablespoon, measure out a full tablespoon of the potato mixture to form the crocche. You can use your hand to gently mold the mixture into more of a circle.
Working in batches of 6, fry the potato crocche until golden brown. Use a slotted spoon or spider to gently drop the fritters into the oil, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished fritters to a serving plate. Repeat process until all the crocche are cooked.
Photo: Potato Fritters: Crocche di Patate Recipe
















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By amaher1216_11925778
brooklyn, NY
on June 15, 2009
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When I made these, I omitted the egg white, and they were outstanding. Simple to make and they take no time to fry up. Definitely something I will make again and again.
By d_amymarie_11472085
Cleveland, OH
on December 15, 2008
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Im allergic to glutton so I swapped cornmeal for flour and added an extra tablespoon and a half of oil to the batter. I split the recipe into two parts. The first dinner I made as instructed, and was thrilled at having a new addition to the family reciipe box. The second dinner, I added a half cup shredded chedder cheese, and a cup diced ham. These were a huge hit!!
By lovelylaura.3_6...
Bradford, OH
on July 21, 2007
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I did exactly as the recipe read. It had a great taste to it and I was looking forward to serving these, but they would fall apart as I went to fry them. I thought of adding a bit more bread crumbs, but it didn't work. I was disappointed, not only for the ingredients it took, but for the time I used.
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