Tirtlan di Patate e Ricotta (Potato and Ricotta Fritters)
Category: Appetizers
Servings: 16
These Tirtlan di Patate e Ricotta are an irresistible Italian appetizer featuring a crispy, golden exterior and a creamy, savory filling of ricotta and tender potatoes. These delightful fritters are perfect for a cozy gathering or as a party snack, combining rich flavors and textures in each bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 125g |
| Rye flour (Farina di segale) | 125g |
| Eggs | 2 |
| Warm water | 100g |
| Extra virgin olive oil | 20g |
| Salt | to taste |
| Ricotta cheese | 150g |
| Potatoes (boiled) | 150g |
| Chives (Erba cipollina) | 10g |
| Shallot (Scalogno) | 1 |
| Sunflower oil (for frying) | as needed |
Instructions
-
Prepare the dough:
In a large mixing bowl, combine both the all-purpose flour and rye flour with a pinch of salt. Gradually add the warm water and mix until you achieve a smooth, elastic dough. Once well-combined, knead it until it’s soft and pliable. Cover and let it rest for a few minutes. -
Make the filling:
Peel the boiled potatoes and mash them thoroughly using a potato ricer or a masher. In a separate bowl, combine the mashed potatoes with the ricotta cheese, finely chopped chives, and a finely diced shallot. Add a pinch of salt to season and stir until everything is well incorporated. Set this mixture aside. -
Roll out the dough:
On a lightly floured surface, roll the dough out to a thickness of about 1 mm (or thinner if you can manage). Use a round cookie cutter or a glass to cut the dough into circles about 10 cm in diameter. -
Assemble the tirtlan:
Place a spoonful (about 25g) of the prepared filling in the center of each dough circle. You can use a piping bag for ease. Then, place another dough circle on top to cover the filling. Gently press the edges together to seal, ensuring there are no air pockets. -
Fry the tirtlan:
Heat sunflower oil in a deep frying pan to 180°C (350°F). Carefully lower the tirtlan into the hot oil, a few at a time, to avoid overcrowding. Fry them until golden and crispy on both sides, about 2-3 minutes per side. -
Drain and serve:
Once fried, remove the tirtlan from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. -
Enjoy:
Serve your freshly fried tirtlan warm and crispy. They are perfect as an appetizer or a snack, and their creamy filling pairs wonderfully with a chilled drink.
Pro Tips:
- For an extra flavorful filling, consider adding a dash of nutmeg or black pepper to the ricotta-potato mixture.
- If you prefer a lighter version, these tirtlan can be baked instead of fried. Preheat the oven to 180°C (350°F), place the tirtlan on a baking sheet, and bake for 15-20 minutes or until golden and crisp.
Enjoy these delightful, crispy Tirtlan di Patate e Ricotta as a delicious start to any meal!
