Discover the delightful flavors of Italy with our irresistible "Polpette di Patate e Ricotta"! These golden, crispy potato and ricotta balls are not only a treat for your taste buds but also a fantastic way to impress your family and friends. With a perfect blend of creamy ricotta, savory Parmesan, and fluffy mashed potatoes, these polpette are a versatile dish that can be served as an appetizer, side, or even a main course. Ready to elevate your cooking game and bring a taste of Italy to your kitchen? Read on for the full recipe and tips to make these mouthwatering bites!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups mashed potatoes
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing the mashed potatoes. If you don't have pre-made mashed potatoes, peel and chop about 2 large potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash until smooth. Allow to cool slightly.
- In a large mixing bowl, combine the cooled mashed potatoes, ricotta cheese, grated Parmesan cheese, and the egg. Season the mixture with salt and pepper to taste. Mix well until all ingredients are thoroughly combined and a uniform mixture forms.
- Gradually add the breadcrumbs to the potato mixture, stirring gently until the mixture holds together but is not too dry. You may not need to use all the breadcrumbs; adjust based on the consistency.
- Once the mixture is ready, take a small amount (about 2 tablespoons) and shape it into a ball or patty. Repeat this process until all the mixture is shaped into polpette (meatballs). You should have about 12-16 polpette.
- Heat a generous amount of oil in a large skillet over medium heat. To check if the oil is hot enough, drop a small piece of bread into the oil; it should sizzle immediately.
- Carefully add the polpette to the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary. Cook for about 4-5 minutes on each side or until they are golden brown and crispy.
- Once cooked, remove the polpette from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve the polpette di patate e ricotta warm, garnished with additional grated Parmesan cheese if desired. They can be enjoyed as an appetizer, a side dish, or even as a main course with a salad or marinara sauce.
Tips
- Perfectly Mashed Potatoes: For the best texture, ensure your mashed potatoes are smooth and free of lumps. If you're short on time, store-bought mashed potatoes work well too!
- Adjust Breadcrumbs: The amount of breadcrumbs can vary depending on the moisture of your potato mixture. Add them gradually until the mixture holds together without being too dry.
- Frying Temperature: To achieve that perfect golden-brown crust, make sure your oil is hot enough before adding the polpette. A small piece of bread should sizzle immediately when dropped in.
- Batch Cooking: Avoid overcrowding the pan while frying. Cook in batches to ensure even cooking and crispiness.
- Serving Suggestions: These polpette are delicious on their own, but you can elevate them further by serving with marinara sauce or a sprinkle of fresh herbs and additional Parmesan cheese for an extra touch of flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 65mg
