Mortadella Fritters
A classic Venetian cicchetti fritter with potato and mortadella fried in breadcrumbs
Servings: 6 large fritters
Ingredients
- 1/2 pound sliced mortadella
- 2 yukon gold potatoes
- 1 cup fontina cheese
- 1 egg
- splash milk
- salt
- pepper
- breadcrumbs
Instructions
- Roast the potatoes (with salt and olive oil) for about an hour and a half until tender. Peel and rough chop them and put them into the fridge for about a half hour to cool.
- Meanwhile grate the cheese and dice up the mortadella. Mix the mortadella, cheese, egg, and milk in a mixing bowl. Add the potatoes and stir together to gently mash the potatoes and mix everything together well. Season with salt and pepper and add another splash of milk if it feels too thick.
- Form patties and coat with breadcrumbs. You don't need egg wash because the breadcrumbs will stick to the soft potato.
- Pan fry in olive oil (enough to come about halfway up the patties), flipping once during frying to brown both sides. Serve hot. You can make these ahead of time, just reheat in the oven or toaster oven and they will still be crispy and delicious.