Sicilian potato patties: the great appetizer recipe for delicious Italian potato patties
Sicilian potato patties are a really tasty and irresistible appetizer. Made with a mixture of potatoes, eggs and semi-seasoned caciocavallo cheese, they are shaped into oval balls, lightly crushed, and then fried in boiling oil.
Typical of poor Sicilian cuisine, they are made with a few simple ingredients that can be easily find in the pantry and they are very simple to make. Perfect to enjoy both as an aperitif or finger food during hot day together with a fresh yogurt dipping sauce, you can also serve Italian potato patties as a vegetarian main course or side dish. So let’s see how to prepare Italian potato balls without making any mistakes.
Tips for making the Best Italian Potato Balls
If you can't find caciocavallo cheese, you can use parmesan or pecorino cheese.
Serve your Sicilian potato patties together with your favorite main dish. Roasted turkey or juicy chicken are perfect options.
How to store Italian Potato Patties
To fully enjoy flavor and texture, it is best to serve these Italian potato patties right away when they are still hot.
If you have some leftovers, you can store them in the refrigerator for 2-3 days, closed in an airtight container or wrapped in plastic wrap.
Alternatively, you can also freeze the dough of Italian potato balls for 2 months and then fry it in hot oil when still frozen.
How to make Sicilian Potato Patties
Wash the potatoes and boil them in salted water until they are soft; it will take about 40 minutes 1.
Wash the potatoes and boil them in salted water until they are soft; it will take about 40 minutes 1.
Meanwhile, finely chop the parsley and garlic, deprived of the internal part 2.
Meanwhile, finely chop the parsley and garlic, deprived of the internal part 2.
Once the potatoes are cooked, drain them, peel them still hot and mash them with the help of a potato masher or a fork in a bowl 3.
Once the potatoes are cooked, drain them, peel them still hot and mash them with the help of a potato masher or a fork in a bowl 3.
Add the grated caciocavallo cheese, the chopped parsley and garlic 4, the eggs and a pinch of salt and pepper and mix well.
Add the grated caciocavallo cheese, the chopped parsley and garlic 4, the eggs and a pinch of salt and pepper and mix well.
Incorporate the breadcrumbs and work again until you will have obtained a soft but compact and not too sticky dough 5. Cover with cling film and put in the refrigerator for at least half an hour.
Incorporate the breadcrumbs and work again until you will have obtained a soft but compact and not too sticky dough 5. Cover with cling film and put in the refrigerator for at least half an hour.
After the resting time, take the dough out of the refrigerator and form slightly oval-shaped patties and squeeze them with oiled hands 6.
After the resting time, take the dough out of the refrigerator and form slightly oval-shaped patties and squeeze them with oiled hands 6.
Heat plenty of oil in a large pan, dip a few patties at a time and fry them on both sides until golden brown 7. Drain them and let them dry on kitchen paper towels.
Heat plenty of oil in a large pan, dip a few patties at a time and fry them on both sides until golden brown 7. Drain them and let them dry on kitchen paper towels.
Transfer the Sicilian potato patties to a serving dish and serve hot 8.
Transfer the Sicilian potato patties to a serving dish and serve hot 8.
