Calabrian potato balls
Potato balls, a classic of Calabrian cuisine. A simple but delicious mixture of boiled potatoes and cheese. The ideal potatoes for this recipe are the yellow ones as they are drier, preferably old.
Calabrian potato balls. Ingredients
- 800g of boiled potatoes
- 2 eggs
- 2 tablespoons of grated parmesan cheese
- 1 tablespoon of grated pecorino cheese
- Parsley to taste
- Black pepper to taste
- Salt to taste
- Seed oil for frying to taste
How to make Calabrian potato balls
Boil the potatoes in a pot, bring them to the boil and let them cook for about half an hour. If possible, choose potatoes of the same size so that they are cooked more evenly. Drain and peel the potatoes, then mash them with a fork or potato masher.
Add the chopped parsley, the eggs, a generous mix of grated cheese (parmesan and pecorino), salt and a little black pepper. Knead the dough with a fork. With wet hands, to prevent the mixture from sticking, form the potato balls. It is important to prepare the balls immediately, without letting the dough rest.
Place the meatballs in hot oil without turning them, until they are golden brown at the base. Once golden brown on both sides, transfer them to a plate with paper towels. Served hot, they are also delicious as a single dish, accompanied by a rich salad of tomatoes and Tropea onions. Enjoy your meal!
