Boiled potato flowers fried with paprika, delightful potato fritters made without eggs, gluten free and utterly scrumptious — perfect as a snack, starter or side dish!! The other day I saw a video on Instagram proposing tempting fried potato bites without eggs, without butter, without gluten: so easy, so tasty and so inviting: guess what I did? Simple, I made them too, and my kids hardly gave me time to take photos!! Want to make them as well? Then let’s go to the kitchen — our boiled potato fritters shaped like flowers are waiting! Before we head to the kitchen, as always, I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the boiled potato fritters
- 2.2 lb potatoes
- 1 1/3 cup cornstarch (Maizena)
- to taste salt
- to taste black pepper
- to taste paprika
- to taste rosemary
- as needed sunflower oil (high-oleic)
- 3 oz Parmesan cheese (about 3/4 cup grated)
Tools
- Bowl
- Pan
- Parchment paper
- Round cutter
Steps to make the potato flower fritters
Place the potatoes in a pot, cover with water, add salt and cook for 35-40 minutes from the boil or until a skewer slides through and they are soft. Drain and let them cool gently at room temperature. Or do as I do: put them in a bowl after washing, pour in half a glass of water (about 3.4 fl oz / 100 ml) and cover tightly with cling film. Cook in the microwave at 750W for 20 minutes, then remove from the microwave and let them cool a few minutes before mashing with a potato masher (no need to peel them — the skins will remain inside the masher).
Add to the potatoes the grated cheese, salt, spices, and the starch. Knead to obtain a homogeneous mixture.
Roll the dough between two sheets of parchment paper to a thickness of about half a centimeter (about 3/16 inch) and, using a round cutter, cut out discs about 4-5 cm in diameter (approximately 1.6-2 inches).
Fry the discs in plenty of sunflower oil (high-oleic), remove them with a slotted spoon, place them on paper towels to drain excess oil and serve them strictly hot, seasoning lightly with salt to taste.
Also enjoy them with ketchup and mayonnaise for an even tastier experience.
Prepare only the amount of fritters you plan to eat — the potato flowers are best enjoyed hot and freshly made and are not ideal for reheating.
