Potato Fritters with Leek Vegetables – J.Amirfallah

Preheat the stove to 200 °C. Rinse the potatoes, place them on a baking tray and cook in the oven for about forty-five minutes[1].

For the filling, put bacon and onion in a frying pan and cook until translucent. Remove the frying pan from the heat and cool the bacon mixture. Finally, stir in ricotta.

Bring milk and butter to a boil, add flour while stirring and burn to a choux pastry, seasoning with salt and nutmeg (freshly grated). Remove from heat and fold in the yolks one at a time, stirring well in between.

Cut the potatoes in half, scrape out the flesh, press through the press and mix well with the choux pastry mixture. Cool.

Form doughnuts of two to three cm in diameter from the potato mixture with wet hands, round and smooth, pressing a little of the bacon filling into the center. Roll the doughnuts in breadcrumbs and fry carefully in hot oil until brown. Drain on paper, keeping warm in the stove if necessary.

In the meantime, roast the leeks in a frying pan with clarified butter [2]. Extinguish with whipping cream and simmer on low heat for another three to five minutes. Season to taste with salt and freshly grated muscatel, and a little sugar if desired.

Serve the doughnuts with the creamed garlic.

[1] In the stove because they can not absorb water, which is better for the potato dough.

[2] Duration as you like. Also note: the longer the leek is fried, the longer it is cooked.

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