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.
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