Potato Fritters


Subrich di Patate ~ This is a recipe for potato croquettes, Italian style, that can be used on an antipasto platter, or as a tasty side dish with the main course.┬áThis is a great recipe for leftover potatoes, but it is so delicious you won’t mind cooking potatoes specifically to make these fritters. I serve this potato dish with everything from sausages to roasted chicken.

Buon Appetito!
Deborah Mele 2011

Potato Fritters

A great side dish for grilled or roasted meats. Also a great way to use up leftover mashed potatoes.


  • 1 Pound Potatoes
  • 2 Egg Yolks
  • Salt & Pepper
  • 1/4 Cup Parmesan Cheese
  • 2 Tablespoons Of Fresh Herbs Of Choice
  • 3 Tablespoons Chopped Green Onions
  • 1 Clove Garlic, Minced
  • Olive Oil


  1. Wash the potatoes, and cook in a large pot of salted water until tender.
  2. Cool, and once cooled enough to handle, peel, and pass them through the fine disk of a potato ricer or food mill.
  3. Mix with the other ingredients, and shape into small balls about 2-3 inches wide.
  4. Slightly flatten with the back of your hand.
  5. Heat a little oil in a heavy skillet over medium heat and cook the fritters on both sides until golden brown.
  6. Drain on paper towels.
  7. Continue cooking the fritters in this manner, adding more oil as needed.
  8. Keep the prepared fritters warm while in a low oven while cooking the rest. Serve warm.