6 potatoes
Water
2 eggs
1 1/2 teaspoons of salt
1/2 cup all-purpose flour
1 slice of bread, crust removed and cut into small cubes
2 tablespoons unsalted butter
1/2 cup unsalted butter, softened
1/4 cup cake flour
1/4 cup chopped fresh parsley
Additional all-purpose flour for dusting the fritters
6 potatoes
Water
2 eggs
1 1/2 teaspoons of salt
1/2 cup all-purpose flour
1 slice of bread, crust removed and cut into small cubes
2 tablespoons unsalted butter
1/2 cup unsalted butter, softened
1/4 cup cake flour
1/4 cup chopped fresh parsley
Additional all-purpose flour for dusting the fritters
Boil the potatoes with their skins on for about 30 minutes
Refrigerate the potatoes overnight
Peel and mash the potatoes
Add the eggs, butter, salt, and flour
Mix well
Shape into small balls and place a cube of bread in the center of each, completely covering it
Dust with all-purpose flour
Place the fritters in 2 liters of boiling, salted water
Bring to a boil until the fritters float to the surface
Let them drain on paper towels to remove excess water
Melt the butter and mix with cake flour and parsley
Pour over the fritters
Serve with roasted meat
Yield: 8-10 servings.
