Potato Fritters, a Turin “Frittura”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

2 lbs. of potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
about 1/2 oz. or 1 oz. of Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
2 tablespoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
4 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
4 whites of egg ↝ Egg, white only, raw [Eggs and omelets]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Boil 2 lbs. of potatoes; pass them through a sieve into a basin.
Season with pepper and salt—grate into them about 1/2 oz. or 1 oz. of Parmesan cheese and pour in 2 tablespoonfuls of cream.
Next, break in 4 yolks of egg and beat all well together.
In another basin in the bain-marie beat up the 4 whites of egg to a stiff froth and add them to the mixture; mix all well again.
Prepare the frying pan with a little butter and drop in a spoonful of the mixture at a time.
They are flat and round, the size of the top of a teacup, 1/4 inch thick.
Let them fry a nice brown and serve on a hot dish.

Original Text

Potato Fritters, a Turin “Frittura” to serve after Soup or Fish; or in place of Fish.
Boil 2 lbs. of potatoes; pass them through a sieve into a basin.
Season with pepper and salt—grate into them about ½ oz. or 1 oz. of Parmesan cheese and pour in 2 tablespoonfuls of cream.
Next, break in 4 yolks of egg and beat all well together. In another basin in the bain-marie beat up the 4 whites of egg to a stiff froth and add them to the mixture; mix all well again.
Prepare the frying pan with a little butter and drop in a spoonful of the mixture at a time. They are flat and round, the size of the top of a teacup, ¼ inch thick.
Let them fry a nice brown and serve on a hot dish.

Notes

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