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Polpettine di patate
Tuscan potato croquettes

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The flavours of the nutmeg, garlic and parsley really stand out in this simple peasant side dish/appetizer.

Ingredients

  • 4 large potatoes
  • 2 eggs
  • parsley, chopped, half a cup
  • garlic, finely chopped, 2 cloves
  • nutmeg
  • breadcrumbs
  • olive oil for shallow frying

Instructions

  1. Boil the potatoes in their skins.
  2. When they are soft, allow them to cool a little, peel and mash (preferably with a potato ricer – the result is very fine and fluffy)
  3. Add salt, pepper, plenty of nutmeg, the parsley and garlic and the eggs.
  4. Mix together well.
  5. Add enough breadcrumbs to the mixture to obtain a firm yet malleable texture.
  6. With your hands, form balls (golf-ball size is fine) or cylinder shapes.
  7. Roll the balls in breadcrumbs.
  8. Fry lightly in hot oil until golden. Serve immediately.

Find it online: https://organictuscany.org/recipes/potato-croquettes/