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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