Sicilian Potato Cakes: The Great Appetizer Recipe for Delicious Italian Potato Cakes

To get the most out of the flavour and texture, it is best to serve these Italian potato pancakes right away while they are 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 freeze the Italian potato dumpling dough for 2 months and then fry it in hot oil while it is still frozen.

Ingredients
Yellow potatoes: 1 kg
grated Caciocavallo cheese: 120 grams
eggs: 3
Breadcrumbs: 100 grams
Parsley: 1 branch
Garlic: 1 clove
Extra virgin olive oil
Salt
Pepper
Preparation
Wash the potatoes and boil them in salted water until they are tender; this will take about 40 minutes.
During this time, finely chop the parsley and garlic, without the inner part.
Once the potatoes are cooked, drain them, peel them while they are still warm and mash them with a potato masher or a fork in a bowl.
Add the grated caciocavallo, chopped parsley and garlic, eggs and a pinch of salt and pepper and mix well.
Stir in breadcrumbs and work again until dough is soft but compact and not too sticky. Cover with cling film and place in the refrigerator for at least half an hour.
After the resting time, take the dough out of the refrigerator and form slightly oval patties and press them with oiled hands.
Heat a lot of oil in a large frying pan, dip a few patties at a time and fry them on both sides until they are golden. Drain them and let them dry on paper towels.Transfer the Sicilian potato patties to a serving dish and serve hot.