Paprika Potato Fritters, quick and tasty, perfect for an appetizer or starter, a typical Calabrian recipe made even more delicious with the addition of paprika and chili pepper if you like. After the great success of the zucchini fritters, I propose another tasty typical Calabrian recipe, with some additions to make these fritters even more appetizing. Fried foods are always a major highlight in southern cuisine, and even though I’ve been cutting back a bit lately, they are always a delight, and today being Carnival, something tasty was needed on the table. If you think you also deserve something tasty and easy to prepare, then make potato fritters with me, and if you don’t have paprika, don’t worry, they will turn out great even without it. So quickly into the kitchen to make the fritters, because at Carnival, every fried dish counts.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: about 15 fritters
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Paprika Potato Fritters
- 3 potatoes (small to medium)
- 1 egg
- 2 tablespoons heaping all-purpose flour
- 1 tablespoon grated pecorino cheese
- 1 tablespoon grated Grana cheese
- to taste parsley
- 1 teaspoon small paprika
- to taste salt
- to taste black pepper
- optional chili pepper
- to taste seed oil for frying
Tools to prepare paprika potato fritters
- 1 Bowl
- 1 Peeler
- 1 Mandoline
- 1 Spoon
- 1 Teaspoon
- 1 Tong
- 1 Frying pan
- 1 Absorbent paper
Steps for Paprika Potato Fritters
Peel the potatoes, wash them, slice them thinly with the mandoline, add salt, mix and let rest for 10 minutes.
In a bowl, add flour, egg, chopped parsley, grated cheeses, ground black pepper, paprika, and chopped chili pepper to the potatoes. Mix to obtain a kind of sticky batter that adheres to the potatoes.
Put plenty of seed oil in a frying pan, I use sunflower, heat it and fry the potato fritters in spoonfuls, take them with a spoon, a couple of slices at a time, dipped with a bit of batter, and drop them into the hot oil using a fork.
Turn and flip the fritters in the hot oil until they are well golden, when they are beautifully golden, drain them on absorbent paper, place them on the paper to let them drain, standing them up next to each other, so they don’t soak up oil.
Transfer to a serving plate, serve with some sauces, maybe yogurt, or a good homemade mayonnaise and bring to the table, they are delicious hot, but are also great cold, perfect for our appetizers, or to satisfy that sudden craving for something tasty, as we always have a couple of potatoes at home for sure.
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If you like, you can use one more egg and a little more flour to have fluffier fritters, I love them thinner, so the potatoes come out crispier and tastier.
