Potato Fritters With Grated Cheese Or Nutmeg

Ingredients

3 1/4 pounds potatoes, unpeeled
1 1/2 tablespoons butter
4 tablespoons warm milk
cup scant 1 grated gruyere cheese or a pinch of freshly grated nutmeg
1 1/2 cups bread crumbs
sunflower oil, for deep-frying
Salt

Preparation

1
Put the potatoes into a pan of cold water and add 1 teaspoon of salt. Make sure that the water covers them completely. Bring to a boil, lower the heat, and cook for about 20 minutes if they are new potatoes or 30 if not.
2
Drain, peel and mash while still hot. Stir in the butter, warm milk, and gruyere or nutmeg.
3
Separate 3 of the eggs and beat the yolks with the remaining egg. Add to the potatoes, mix well with a wooden spoon, and season to taste with salt.
4
Stiffly whisk all the egg whites in a clean, dry bowl and fold them into the mixture.
5
Shape the mixture into 2-inch square fritters. Pour the bread crumbs into a shallow dish and gently roll the fritters in them to coat.
6
Heat the oil in a deep-fryer or deep saucepan to 350-375F or until a cube of day old bread browns in 30 seconds.
7
Add the fritters, in batches, and cook until golden brown. Drain well and keep warm until all the potato fritters are cooked.
8
Serve immediately, offering the tomato sauce separately.

Tools

About

From "1080 Recipes" by Simone and Ines Ortega.

Yield:

6

Added:

December 4, 2009

Creator:

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