Potato fritters
The combination of a humble material like the potato with the fresh herbs of the nature gives an excellent taste result. A dish from Mount Athos for the whole family which is an ideal choice for the days of fasting, when we consume oil. Try this easy monastic recipe and learn all the secrets to make traditional, fluffy potato fritters in the pan with plant-based cheese.
We wash the potatoes well and boil them with the skin on until they are soft.
We peel them and melt them with the special tool, to make puree.
We put all the ingredients in a large bowl and knead well.
We try the salt and adjust if necessary. The potato needs enough salt.
We leave the mixture in the refrigerator for at least half an hour.
We put oil in a pan to heat up very well and shape the potato fritters.
We dip each meatball in the flour and put it in the pan.
We fry until the meatballs turn golden.
We let them in a dish with a kitchen paper to absorb the excess oil.
We do not fry too many meatballs at the same time so that the temperature in the pan does not drop.
It is better to boil the potatoes with the skin on, so that they do not absorb too much moisture.
