Potato Sofficiotti

Potato Sofficiotti are tasty, soft, and golden bites, a true delight for the palate. Here is how to prepare them.

Ingredients

• 1 kg of potatoes
• 200 g of type 00 flour
• 50 g of butter
• 2 egg yolks
• 100 g of grated Parmesan cheese
• Nutmeg as needed
• Salt as needed
• Pepper as needed
• Seed oil for frying

Preparation

1. Start by boiling the potatoes in plenty of salted water until soft. Once cooked, drain them and let them cool down.

2. Peel them and pass them through a potato ricer, collecting the purée in a large bowl.

3. Add the softened butter, egg yolks, a grating of nutmeg, salt, pepper, and Parmesan to the potato purée. Mix well until you have a homogeneous mixture.

4. Slowly incorporate the sifted flour and work the mixture for a few minutes.

5. With a spoon, take small portions of the dough and form morsels.

6. Heat a generous amount of seed oil in a frying pan and, when it has reached the optimal temperature, fry the Sofficiotti a few at a time until they are uniformly golden and crispy on the outside.

7. Drain the Sofficiotti on paper towels to remove excess oil.

Curiosities

Potato Sofficiotti are perfect to serve as an appetizer or as a tasty side dish. They can be customized by adding chopped fresh herbs or spices to the mixture, to give an extra touch to the flavor. Moreover, if you wish, you can insert a cube of melting cheese in the center of each morsel for an even more delicious result.