Potato Fritters With Grated Cheese Or Nutmeg
By: Taylor Davies
Published: Friday, December 4, 2009 - 11:14pm

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
4 eggs
1 egg white
1 1/2 cups bread crumbs
sunflower oil, for deep-frying

Salt

1 quantity tomato sauce

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.

About


From "1080 Recipes" by Simone and Ines Ortega.