Tuesday, June 27, 2017
1 1/2 pounds of potatoes, peeled
1/2 cup of pine nuts
1/4 cup of unsalted butter
1 sprig of fresh marjoram, leaves stripped and minced
2 tablespoons of Parmigiano-Reggiano
3 large eggs
Olive oil for frying
1 cup of breadcrumbs
Salt to taste
Boil the potatoes in water to cover until soft, then drain.
When the cooked potatoes are cool enough to handle, grind them in a mortar with the pine nuts, the butter, the marjoram, and the cheese.
Separately whip the egg whites until frothy.
Add the egg yolks to the potato mixture and stir energetically with a wooden spoon to obtain a soft and creamy texture that is not too solid.
Heat several inches of olive oil in a high-sided pan.
Shape the potato mixture into balls, dip them in the frothy egg whites, then in the breadcrumbs, and fry in the hot oil until golden.
Drain on paper towels, sprinkle with salt (I added a wee bit of powdered cayenne), and serve.