Ingredients
- 500 g potatoes
- 30 g butter
- 15 g pine nuts
- 2 eggs
- grated Parmesan
- fresh marjoram
- bread crumbs
- peanut oil
- salt
For the potato cuculli recipe, peel and boil the potatoes for 35-40 minutes. Separate the eggs; keep the yolks aside, separate, and whisk the egg whites lightly. Drain the potatoes and blend them with the butter.
Finely chop the pine nuts and the leaves of 3 marjoram sprigs, mix them with the potato mixture, then transfer it to a bowl and add a pinch of salt, the yolks, one at a time, 2 tablespoons of parmesan and mix to obtain a soft mixture.
Form small balls the size of a walnut (cuculli), dip them gradually into the egg white, then pass them in the breadcrumbs. Let them rest in the fridge for 1 hour. Heat plenty of peanut oil in a pan with high edges, fry the cuculli for 2-3 ', removing them as soon as they are swollen and golden and let them dry on kitchen paper. Serve them hot.
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