Potato dumplings: the recipe for an easy and delicious vegetarian appetizer
THE potato dumpling I am a antipasti simple and tasty vegetarian, ideal to serve on the occasion of a special dinner or to taste on the fingertips, in irresistible finger food, for an aperitif with your closest friends. An easy recipe to make with just a few ingredients, which will appeal to young and old.
To bring them to the table, simply boil the potatoes, mash them and mix them with the egg, parmesan cheese, breadcrumbs, basil ed chive, finely chopped, for an exceptional fragrance; many small balls are formed with the resulting mixture, dipped in boiling seed oil and fried until gilding.
The result is crispy bites on the outside and tender to the bite, perfect to accompany a delicate mayonnaise, fresh yogurt cream or your favorite sauce. To be tasted freshly fried and very hot, they will literally be caught.
If you wish, you can flavor the potato dough with leeks aromatic herbs and your favorite spices, such as mint, parsley, thyme, cumin or mild curry powder. For a variation lighteryou can also cook them in the oven at 180°C for about 20 minutes or in a pan with a drizzle of oil and a clove of garlic.
Find out how to make potato dumplings by following the step-by-step procedure and tips. Also try the Sicilian potato dumplings and potato croquettes.
How to make potato pancakes
Step 1
Step 1
Boil the potatoes in salted boiling water for about 40 minutes 1.
Boil the potatoes in salted boiling water for about 40 minutes 1.
2nd step
2nd step
Once cooked, drain them, peel them and mash them while still hot using a potato masher, collecting the puree in a bowl 2.
Once cooked, drain them, peel them and mash them while still hot using a potato masher, collecting the puree in a bowl 2.
Step 3
Step 3
Add the egg 3.
Add the egg 3.
Step 4
Step 4
Mix the grated parmesan and the breadcrumbs 4.
Mix the grated parmesan and the breadcrumbs 4.
Step 5
Step 5
Flavor with finely chopped basil and chives 5.
Flavor with finely chopped basil and chives 5.
Step 6
Step 6
Season with a pinch of salt and a pinch of pepper 6.
Season with a pinch of salt and a pinch of pepper 6.
Step 7
Step 7
Stir with a spoon to homogenize the mixture 7.
Stir with a spoon to homogenize the mixture 7.
Step 8
Step 8
Form the potato dumplings by taking the mixture and working it with your hands. Gradually arrange the meatballs on a plate 8.
Form the potato dumplings by taking the mixture and working it with your hands. Gradually arrange the meatballs on a plate 8.
Step 9
Step 9
Fry meatballs in boiling seed oil until golden brown; drain and transfer to a plate lined with paper towel 9.
Fry meatballs in boiling seed oil until golden brown; drain and transfer to a plate lined with paper towel 9.
Step 10
Step 10
Salt and serve the meatballs very hot with a sauce of your choice ten.
Salt and serve the meatballs very hot with a sauce of your choice ten.
storage
Potato dumplings should be enjoyed freshly fried and piping hot. If there are any left, you can store them in an airtight container in the refrigerator for 1-2 days at most.
