- Already boiled potatoes 3 large ones
- Pecorino cheese 150 grams
- 00 type flour 100 grams (1 cup)
- Egg 1 • 130 kcal
- beer 70 ml
- Yeast for savory pies 1 teaspoon
- Aromatic herbs as much as is needed
- Peanut oil as much as is needed
- Salt as much as is needed • 1 kcal
Fritters with pecorino cheese and potatoes are a very simple and at the same time incredibly greedy appetizer. It is a potato and cheese-based dough, lightly flavored with beer and with a soft consistency, which is then fried by spoonfuls in hot seed oil. In a few easy steps you will get an irresistible delicacy, golden and fragrant, perfect to be served as a small finger food in a buffet.
How to prepare fritters with pecorino cheese and potatoes
Peel the boiled potatoes and mash them coarsely in a bowl with the help of a potato masher (1).
Add the egg and mix well (2), then also add the grated pecorino cheese.
Pour in the beer (3), stir in the flour, mixed with the yeast, and mix thoroughly.
Heat plenty of seed oil in a pan. Spoon the mixture into the hot oil (4) and cook a few fritters at a time until they are golden brown.
As they are ready, drain the fritters and let them dry on absorbent kitchen paper (5).
Transfer the fritters to bowls or serving plates, season with a pinch of salt and serve hot (6).
In order to appreciate all their fragrance and goodness, it is good to fry the fritters and consume them hot at the moment. If there are any leftovers, let them heat for a few minutes in the oven before enjoying them; they will seem as if they were just made.