Tirtlan with potatoes and ricotta

Tirtlan are a typical dish of South Tyrolean cuisine and consist of stuffed fritters that can be filled with various ingredients such as spinach, sauerkraut, or in this specific case, potatoes and ricotta. Here is the recipe to prepare Tirtlan with potatoes and ricotta.

Ingredients

• 250 g of wheat flour
• 250 g of rye flour
• 1 egg
• A pinch of salt
• Water, as needed
• 300 g of potatoes
• 200 g of ricotta
• Salt and pepper, to taste
• Nutmeg, to taste
• 1 tablespoon of butter
• 1 small onion, finely chopped (optional)
• Oil for frying

Preparation

1. Begin by preparing the dough for the Tirtlan. In a bowl, mix the flours with the egg, a pinch of salt, and add water little by little until you get a soft and workable dough. Let the dough rest, covered, for 30 minutes.
2. For the filling, boil the potatoes, peel them, and mash them with a potato masher. Mix the potato puree with the ricotta, adding salt, pepper, and nutmeg to taste. If you wish, you can also add the previously sautéed finely chopped onion until it becomes translucent.
3. Roll out the dough on a floured surface until it is about 2-3 mm thick. Cut out circles using a glass or a cookie cutter.
4. Fill each dough circle with a spoonful of potato and ricotta filling, then close into a half-moon shape, pressing the edges well to seal them.
5. Fry the Tirtlan in abundant hot oil until they are golden brown on both sides. Drain them on paper towels to remove excess oil.
6. Serve the Tirtlan hot, accompanied by a fresh salad or another side dish of your choosing.

Each region or even every family can have their variation of this recipe, so feel free to customize it according to your taste.

Fun Facts

Tirtlan are linked to feasts and traditions and in the past were especially prepared during the Carnival period. Today they are enjoyed all year round and represent one of the culinary specialties of South Tyrol that you absolutely must try.