Italian Potato Fritters, Tortei di Patate

Tortei di Patate are the most good, crispy fried potato fritters from Trentino-Alto Adige in the north of Italy. They're made with 3 simple ingredients and are so easy to make. Serve them warm with cured meats and cheese or eat them as they are, good!

We've seen two ways of making Tortei di Patate, the first pluses the potato into a plup rather than grating them but we found this way so much easier and gave the fritters a crispier texture which we love.

See the recipe below including notes on ingredients, step by step photos and tips. For the full printable recipe scroll to the bottom or click the recipe link below

Ingredient notes and substitutions

• Potatoes – we use Maris Piper or Russet potatoes. It's so important to squeeze out as much liquid as possible.
• Flour – all-purpose flour or Italian 00 flour.
• Salt – we use a 1/4 teaspoon of fine salt.
• Olive oil – the fritters are shallow fried and not on a high heat so we find that olive oil works best here. You can also use vegetable or sunflower oil.

Step by step photos and instructions

1. Grate the potatoes – wash and peel the potatoes then grate them coarsely using a box grater (as pictured) or a food processor with a grater attachment (photos 1 and 2).

1. Remove liquid – squeeze out as much liquid as possible from the potatoes using your hands or using a clean tea towel or cheesecloth (photo 3).
2. Mix together – put the potatoes, flour, salt and pepper in a bowl and mix until well combined (photos 4 and 5).

1. Fry – heat a pan on a medium heat with about 1/3 cup (80ml) of olive oil. Once hot, drop a heaped tablespoon of the potato mixture into the pan and flatten it out using the back of a spoon (photos 6 and 7).
2. Serve – cook the potato fritters for 2-3 minutes on each side (we usually work in batches of 3 and add more oil as needed) until golden and crispy then drain on kitchen paper. Serve warm with cured meats and cheese.

Recipe Tips

• Squeeze out the liquid – it's so important to squeeze out as much liquid as possible using your hands or by squeezing the potato in a clean tea towel or cheesecloth.
• Don't move them around too much – when you drop the fritter into the pan and flatten it down try not to move it until it's time to flip or it'll break apart.
• Add more oil as needed – as you fry the potato fritters in batches they'll soak up the oil so add more to the pan as needed. You want a thin layer in the pan for each batch to shallow fry.
• Drain on kitchen paper – allow the fritters to sit on a plate lined with kitchen paper to drain off any excess oil.

How long do they last?

The potato fritters stay crispy for 1 day and can be eaten cold. You can store them in the fridge for 2-3 days but they will soften in texture.

More good Italian snacks to try

Bread & Savory Bakes

Brustengo (Umbrian Flatbread)

Antipasti

Rustici Leccesi (Tomato and Mozzarella Pastries)

Breakfast

Pane Frattau (Sardinian Bread with Tomato and Poached Egg)

Antipasti

Pizza Scima (Abruzzese Flatbread)

Ingredients

Makes 10 fritters

• 600 g (1.3 lbs) potatoes (Maris Piper or russet)
• 2 tablespoons (30g) all-purpose flour
• 1/4 teaspoon fine salt
• black pepper
• Olive oil (for shallow frying)

Method

1. Wash and peel the potatoes then grate them using a box grater or food processor with a grater attachment.

2. Squeeze as much liquid from the grated potatoes as possible then add them to a large mixing bowl.

3. Add the flour, salt and a pinch of freshly ground black pepper and mix everything until well combined.

4. Heat a frying pan on a medium heat and add about 1/3 cup (80ml) olive oil.

5. When you see the oil starting to shimmer, add 1 heaped tablespoon of the potato mixture and flatten it down immediately with the back of a spoon.

6. Fry the fritter for 2-3 minutes on each side until golden and crispy. Repeat with the rest of the potato mixture (you should be able to cook them in batches for 3 and add more oil as needed).

7. Drain the cooked fritters on a plate lined with kitchen paper. Serve warm as they are on with cured meats and cheese.

Kitchen notes

• Squeeze out the liquid it's so important to squeeze out as much liquid as possible using your hands or by squeezing the potato in a clean tea towel or cheesecloth.
• Don't move them around too much when you drop the fritter into the pan and flatten it down try not to move it until it's time to flip or it'll break apart.
• Add more oil as needed as you fry the potato fritters in batches they'll soak up the oil so add more to the pan as needed. You want a thin layer in the pan for each batch to shallow fry.
• Leftovers the fritters are best eaten warm and will stay crispy for up to 1 day. They can be stored in the fridge for 2-3 days but will lose their crispy texture over time.