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Home Slow Cook Eye Round Roast Beef With Garlic

Cinnamon Potato Crocchette Recipe

Ingredients

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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The Cook

deliathecrone Johnston, SC

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