Ersilia Dalia (Perrone) Gri, Motta Santa Lucia, Catanzaro
(Yield: 20 pittelli)
3 pounds potatoes (peeled, boiled and mashed)
3 teaspoons salt
¼ teaspoon black pepper
¾ cup flour
¾ cup grated Parmigiano-Reggiano cheese
½ cup fresh parsley (finely chopped)
3 large eggs
canola oil
1. In large bowl combine cooled mashed potatoes, salt, pepper, flour, cheese, parsley and eggs.
2.Warm a saucepan with 1½ inches oil over medium heat.
3.Using large spoon scoop out a portion of mixture and with help of second spoon gently place in oil.
4.Fry pittelli until golden. Using spider remove and place on paper towels.
Season with salt while still hot and serve as warm appetizer with a dipping sauce of your choosing.