Cinnamon Potato Crocchette
From deliathecrone 16 years agoIngredients
- 1 1/2 pounds baking potatoes shopping list
- 1 egg, beaten shopping list
- 1/3 cup sugar, plus some extra shopping list
- zest of one lemon shopping list
- 1 teaspoon cinnamon, plus some extra shopping list
- salt shopping list
- flour for dredging shopping list
- extra-virgin olive oil for frying shopping list
- mint leaves to garnish shopping list
How to make it
- NOTE: the pre-cooking of the potatoes is included in the Prep Time.
- Place the potatoes in a large pot and add enough water to cover by 2-inches. Bring this to a boil, then lower the heat, and simmer until the potatoes are tender, about 15 minutes or so.
- Drain and peel the potatoes while they are HOT.
- Put the potatoes through a ricer while they are still HOT. Then let them cool a bit.
- Add the egg, sugar, lemon zest, cinnamon and salt. Mix well to blend everything. Form the potatoes into little cakes, about 2-inches long.
- Roll the cakes in the flour.
- In a large deep skillet, over high heat, warm 2-inches of olive oil. Lower the crocchette into the hot oil and fry until they are golden. This will take about 4 or 5 minutes. Do a few at a time, in batches, until all the crocchette are fried.
- Drain the fried crocchette on paper towel. Then sprinkle with sugar and cinnamon.
- Serve with mint leaves as a garnish on the plate.
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