Sicilian potato patties are a really tasty and irresistible appetizer. Made with a mixture of potatoes, eggs and semi-seasoned caciocavallo cheese, they are shaped into oval balls, lightly crushed, and then fried in boiling oil.
Typical of poor Sicilian cuisine, they are made with a few simple ingredients that can be easily find in the pantry and they are very simple to make. Perfect to enjoy both as an aperitif or finger food during hot day together with a fresh yogurt dipping sauce, you can also serve Italian potato patties as a vegetarian main course or side dish. So let’s see how to prepare Italian potato balls without making any mistakes.
Tips for making the Best Italian Potato Balls
If you can’t find caciocavallo cheese, you can use parmesan or pecorino cheese.
Serve your Sicilian potato patties together with your favorite main dish. Roasted turkey or juicy chicken are perfect options.
How to store Italian Potato Patties
To fully enjoy flavor and texture, it is best to serve these Italian potato patties right away when they are still hot.
If you have some leftovers, you can store them in the refrigerator for 2-3 days, closed in an airtight container or wrapped in plastic wrap.
Alternatively, you can also freeze the dough of Italian potato balls for 2 months and then fry it in hot oil when still frozen.
Ingredients
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
ADVERTISEMENT
