DOSE FOR 5 PEOPLE
2 kg of white paste potatoes
2-3 tablespoons of 00 flour
Seed oil for frying
Salt to taste.
Peel the raw potatoes, rinse them and grate them with a grater with large holes.
Give a squeeze to remove excess water; add the flour and salt
Heat the oil in a pan with a high edge and use a serving spoon to measure out the quantity of the single tortel; place it in the oil and press it lightly with the back of the spoon, in order to flatten it.
Let it brown on both sides.
Once ready, dry it from excess oil and serve as usual;
Potato tortel served with cheeses, cold cuts, borlotti beans and cabbage salad.