FRITAS DE PATATA KON KEZO

[Guest guest]

Potato croquettes

 

'Fritas de patata kon kezo' as the 'Crochette de Patate alla

Siciliana " are called in Ladino, are the ideal croquettes for a

family table.

Turkish Jews rather dip them in broken noodles (vermicelli) than in

breadcrumbs. While they are delicious with just parsley and cheese,

the green onion and garlic add a deeper flavor note, the mint

contributes brightness and the pine nuts deliver texture and a touch

of summer.

 

2 pounds boiling potatoes, peeled and quartered or halved

2 eggs, separated

3 tablespoons chopped fresh flat-leaf parsley

1/3 cup grated Parmesan or Pecorini cheese

3 to 4 tbsp chopped fresh mint

1/4 cup finely minced green onion, including tender green tops

1 clove garlic, minced (optional, however we do use more than just

one clove)

1/4 to 1/2 cup pine nuts (optional)

Salt and freshly ground black pepper

Olive oil for deep-frying

All purpose flour for coating

Fine dried breadcrumbs for coating

 

 

 

Place the potatoes in a saucepan with lightly salted water to cover

generously. Bring to a boil and cook until tender, 15 to 20 minutes.

Drain well and, while still warm, pass them through a potato ricer

placed over a bowl or mash them.

Add the egg yolks, parsley, cheese, and the mint, green onion, garlic

and pine nuts, if using.

Stir well to combine. Season with salt and pepper. Form into 1-inch

balls or ovals.

 

Pour the oil to a depth of 3 inches into a saucepan or a wok, and

heat to 375 F. Meanwhile, in a bowl, beat the egg whites until soft

peaks form. Spread a little flour on one plate and breadcrumbs on a

second plate.

Dip the balls or ovals first into the flour, then into the egg

whites, and finally into the crumbs, coating evenly at each step.

Place on racks or parchment paper-lined baking sheets.

(The croquettes can be prepared up to this point a few hours ahead of

serving and covered and refrigerated until you are ready to fry them)

 

When the oil is hot, add the croquettes, in batches. and deep-fry

until golden, about 5 minutes.

Using tongs, or a slotted spoon, transfer to paper towels to drain,

then keep warm in the oven preheated to 250 degrees F until all the

croquettes are fried. Serve hot.