Recipe

Cinnamon Potato Crocchette Recipe

	Deliathecrone / All my dishes 1 year, 8 months ago I got this from Italian Cooking & Living Magazine - and it's delish! Prep:35m Cook:15m Servings:4	Deliathecro
	sicilian involved tasty

Does this look good? Yeah! / Nope

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Ingredients

1 1/2 pounds Baking Potatoes

1 egg, beaten

1/3 cup sugar, plus some extra

zest of one lemon

1 teaspoon cinnamon, plus some extra

salt

flour for dredging

extra-virgin olive oil for frying

mint leaves to garnish

Directions

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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