This recipe puts an Italian twist on a classic potato dish. It can be prepared in no time; in fact, it can be made and stored in the refrigerator and fried just before they’re needed. I personally like to take them in the morning, although they can be served at any time of the day, especially as a snack. Serve this meal as an appetizer or even as a side dish, it is sure to complement a variety of other meals. Give these potato fritters a try, I think you’ll be so glad you did!

Difficulty (Scale from 1 to 10): 6

for 4 people

Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Ingredients

1 1/4 pound Yukon gold potatoes

1 cup grated asiago cheese

2 shallots – finely chopped

3 tablespoons fresh dill – finely chopped

1 tablespoon lemon juice

1 extra large egg – beaten

1/4 cup flour

4 tablespoons of olive oil

salt to taste

black pepper – to taste

Preparation

Boil the potatoes in salted water until soft (a knife should pierce easily). Then place the potatoes in a bowl and mash.

Mix the Asiago cheese with the potatoes, add the shallots, dill, lemon juice and egg. Mix well, then add salt and pepper to taste, and mix again.

Cover the mixture and place in the refrigerator (until firm), and divide into golf ball-sized balls, then lightly flatten.

Coat each burger with flour. Heat the oil in a frying pan and fry the pancakes until golden brown on both sides. Remove and drain on a paper towel, serve immediately.

Enjoy your fritters!