Cuculli Genovesi (Potato and Pine Nut Fritters)
A reipe for Cuculli Genovesi (Potato and Pine Nut Fritters) from the cookbook, Coastline.
Servings 6 Servings
Ingredients
- 2 1/4 pounds (1 kg) boiling potatoes such as russet
- 7 tablespoons (3 1/2 oz, 100 g) butter
- 4 marjoram sprigs leaves picked and chopped
- 1/2 cup (1 1/2 oz, 50 g) pine nuts roughly crushed
- Sea salt
- 3 eggs divided
- 1/3 cup (1 1/2 oz, 50 g) dry breadcrumbs
- Light olive oil for deep-frying
Instructions
- Wash the potatoes, place in a saucepan, and cover with cold water. Bring to a boil, then simmer over medium heat for about 20 minutes, or until tender. Drain and leave until cool enough to peel, then put them in a bowl and mash with a potato masher or ricer. Cut the butter into small pieces and add to the potatoes. Mix with a wooden spoon.
- Continuing to work the mixture, add the marjoram, parmesan, pine nuts, and a few pinches of salt. Separate the eggs and add the yolks, one at a time, mixing vigorously to amalgamate well and obtain a soft and creamy mixture. Using two spoons, form into balls the size of walnuts.
- Pour the breadcrumbs onto a large plate. Whisk the egg whites together, for dipping the dumplings into.
- Pour the olive oil into a frying pan, to a depth of about 2 inches (5 cm) and place over high heat. Let the oil get very hot- 375-400˚F (190-200˚C) if you have a thermometer, or otherwise drop a piece of bread into the oil, and if it sizzles right away it is ready.
- Roll the cuculli first in the egg white, then in the breadcrumbs, and fry in the hot oil a few at a time for about 3 minutes, until they are golden brown on all sides. They will fluff up a little and become soft.
- Drain briefly on paper towel. Serve hot, sprinkled with salt.