Potato Fritters: Crocche di Patate

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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.

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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!!

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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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followed the recipe to a tee, the fritters fell apart as soon as the started to fry. I was left with a a pot full of a 1/2 quart x-v oliive oil and potato crumbs.
What a waste!!