🔹2. Prepare the puree
Using a potato masher or a fork, mash the potatoes in a large bowl. It’s important to do this while they’re still warm: this way, the mixture stays soft and lump-free.
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🔹3. Add the other ingredients
Once the puree has cooled slightly, add the following in this order:
the egg
grated parmesan cheese
the sifted flour
milk
fresh chopped parsley
a pinch of salt and pepper
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🔹4. Mix and adjust the consistency
Mix with a wooden spoon or directly with your hands until you obtain a smooth and easily workable mixture.
If the dough is too soft ➝ add 1 tablespoon of breadcrumbs.
If it is too hard ➝ a drop of milk will make it creamier.
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🔹5. Shape the pancakes
Take portions of dough, about 80-100 g each, and shape them into disks about 1 cm high. Place them on a baking sheet lined with parchment paper, well spaced apart.
👉For a crispier version, brush the surface with a drizzle of oil.
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🔹6. Bake
Bake in a preheated static oven at 200°C for about 20-25 minutes, turning the fritters halfway through cooking for even browning.
They should be golden brown on the outside but soft on the inside.
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Gluten-free: replace the 00 flour with cornstarch or potato starch.
Extra Flavors: Flavor the dough with smoked paprika, turmeric, or a pinch of cumin for a spicy kick.
Stringy version: insert a cube of mozzarella into the center of each fritter before cooking.
How to serve: Perfect with sour cream, hummus, guacamole, herb mayo, or classic ketchup.
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✨And here are your baked potato fritters, golden and fragrant: simple, quick, and irresistible. A recipe that smells like home and will please everyone, ideal served hot but also delicious cold for a packed lunch or picnic.
