Total duration: 105 minutes
Difficulty: Low
For 6 persons
Sicilian potato pancakes are a truly 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 prepared with a few simple ingredients that are easily found in the pantry and they are very simple to make. Perfect to enjoy both as an aperitif or as an appetizer on a hot day with a fresh yogurt dip, you can also serve Italian potato pancakes as a vegetarian main course or as a side dish . So let’s see how to prepare Italian potato meatballs without making mistakes.
Tips for Making the Best Italian Potato Meatballs
If you can’t find caciocavallo cheese, you can use parmesan or pecorino.
Serve your Sicilian potato pancakes with your favorite main dish. Roast turkey or juicy chicken are perfect options.
How to Store Italian Potato Pancakes
To fully enjoy the flavor and texture, it’s best to serve these Italian potato pancakes immediately, while they’re still warm.
If you have leftovers, you can store them in the refrigerator for 2-3 days, sealed in an airtight container or wrapped in plastic wrap.
Alternatively, you can also freeze the Italian potato dumpling dough for 2 months, then fry it in hot oil while still frozen.
Ingredients
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