- Yellow potatoes 1 kg
- Grated caciocavallo cheese 120 grams
- Eggs 3 • 130 kcal
- Breadcrumbs 100 grams
- Parsley 1 sprig
- Garlic 1 clove
- Extra virgin olive oil
- Salt • 1 kcal
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 prepare. Ideal to be served as an aperitif or finger food during a summer dinner, also accompanied by a fresh yogurt sauce, Sicilian potato patties can also be served as a vegetarian second course or a nice and tasty side dish. So let’s see how to prepare Sicilian potato patties without making any mistakes.
How to prepare Sicilian potato patties
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).
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.
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).
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).
To fully enjoy flavor and consistency, it is preferable to serve these potato patties freshly made and very hot. If there is something left, you can preserve them in the refrigerator for 2-3 days, closed in a special airtight container or wrapped in plastic wrap. Alternatively, they can also be frozen and then fried in hot oil still frozen.