Mediterranean Potato Fritters Recipe

Ingredients

Serve 4

• 10 oz/300 g cherry tomatoes

• 1 small bunch parsley, chives, basil, and marjoram, finely chopped

• 1 clove garlic, thinly sliced

• salt and freshly ground black pepper to taste

• 4 tbsp extra-virgin olive oil

• 1 tbsp active dry yeast or 1/2 oz/15 g fresh yeast

• 1/2 tsp sugar

• 4 tbsp warm water

• 1 3/4 lb/800 g floury potatoes

• 1 1/3 cups/200 g all purpose/plain flour + more as needed

• 2 tbsp butter, softened

• 7 oz/2oo g Mozzarella cheese, cut in small pieces

Method:

1. Blanch the tomatoes in salted, boiling water for 30 seconds. Drain and peel. Squeeze out as many seeds as possible and chop finely.

2. Transfer to a large bowl with the herbs and garlic. Season with salt and pepper and drizzle with oil. Let marinate for 2 hours.

3. Dissolve the yeast with the sugar in 4 tablespoons of water and set aside for 15 minutes, until foamy.

4. Cook the potatoes in a large pot of salted, boiling water for about 20. minutes, or until tender. Drain and mash.

5. Sift the flour and 1 teaspoon of salt into a medium bowl. Knead in the mashed potatoes, yeast mixture, and butter to make a stiff dough. If the dough is too soft, add more flour.

6. Knead for about 10 minutes on a floured work surface. Cover and let rise for 30 minutes.

7. Shape into small balls and roll out into 4-inch (10-cm) rounds. Heat the oil in a large frying pan until very hot and fry the fritters in small batches until golden and puffy.

8. Remove with a slotted spoon and drain well on paper towels. Top with the marinated tomatoes and Mozzarella. Serve immediately.