Sicilian polpette di patate (potato balls)

Serves Icon
Time 45 Minutes
Plus 20 minutes resting time
  • 1 kg desiree potatoes, whole
  • 70g dried breadcrumbs
  • 60g Parmigiano Reggiano or Pecorino, finely grated
  • 2 eggs
  • 1 bunch parsley, finely chopped
  • Flour for dusting of polpette (potato balls)
  • Canola oil for frying
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook until very tender when pierced with a fork (approximately 20 minutes however depends on the size of the potatoes), then drain.

Step 2

Place the cooked potatoes into a potato ricer. Mash into a heatproof bowl until smooth (we recommend mashing twice). Set aside to cool.

Step 3

Season with salt and pepper to taste. Add the grated Parmigiano Reggiano (or Grana Padano) cheese and stir with a wooden spoon. Add the eggs, breadcrumbs and parsley, then stir until combined.

Step 4

Cover the bowl with cling film and leave to rest in the fridge for 20 minutes. This allows the breadcrumbs to absorb any liquids from the potato mixture.

Step 5

Remove the potato mixture from the fridge. Sprinkle a shallow tray lightly with flour. Roll a tablespoonful of potato mixture into a ball. Then gently flatten so that it is slightly oval in shape. Repeat with the remaining balls and lightly toss in flour to give a light dusting over the top.

Step 6

Heat enough canola oil to cover the base of a large non-stick frying pan. Cook the polpette over medium heat in batches, turning occasionally, for 2 minutes on each side or until golden and cooked through. Add extra canola oil when the oil has been absorbed from the pan.

Step 7

Transfer cooked polpette di patate to a plate lined with paper towel. Serve immediately – buon appetito.


amazing recipe and easy to follow instructions, very delicious!

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