These POTATO FRITTERS WITH SPECK AND SCAMORZA are super tasty, soft inside with a gooey heart, an easy and quick recipe for savory fritters that everyone loves at the table.
Potatoes, scamorza, and speck, what a delight! A really tasty topping for these irresistible fried morsels, these potato fritters are delicious to prepare and serve at the table for many occasions, like a dinner with friends or simply when you don’t want to spend much time in the kitchen but crave something tasty.
The potatoes in the batter are added raw, just grate them finely so they cook perfectly during frying.
Now follow me right into the recipe for the tasty fritters with potatoes, speck, and gooey scamorza, I’m sure you’ll find them amazing!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 25 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 large potato (or two medium ones)
- 1 egg
- 1/2 cup milk
- 1 1/4 cups all-purpose flour
- 2 teaspoons instant dry yeast for savory preparations
- 1 teaspoon fine salt
- 1 pinch dried oregano
- 3.5 oz diced speck
- 3.5 oz scamorza
- as needed peanut oil (for frying)
Steps
To prepare the potato fritters with speck and scamorza, start with the potatoes. I used one very large potato, but two medium ones work as well. Peel them, wash them, and grate them well using a grater with large holes. Place the potato pulp in a clean cloth in a bowl and let them rest there.
Meanwhile, prepare the batter for your potato fritters. In a large bowl, place the egg with the milk and beat with a fork, add the salt and the flour with yeast, and mix with a hand whisk. You should have a creamy batter without lumps.
Cut the scamorza into small cubes and add them together with the speck to the batter. Squeeze the potatoes in the cloth to remove the excess moisture and add these to the batter as well. Mix everything to combine the ingredients.
Heat plenty of peanut oil in a non-stick pan. When the oil is hot, cook the fritters. Use two spoons to drop spoonfuls of the batter into the oil. Adjust the oil temperature carefully; if it’s too high, you risk burning the fritters and cooking them only on the outside, while if it’s too low, the fritters will come out oily and limp. Remove the fritters from the oil when they are nicely puffed and golden, using a skimmer, and place them on a plate with absorbent paper.
Serve the fritters hot with the gooey center, delicious, but they are also exceptional cold, remaining soft and tasty.
… Vane’s tips
You can prepare the batter in advance and add the cheese, speck, and potatoes at the last moment.
You can replace the potatoes with zucchini, the scamorza with caciotta, and the speck with salami or ham.
For a gluten-free version, you can use gluten-free flour like rice flour.
