Asiago Cheese Potato Fritters

This recipe puts an Italian spin on a classic potato dish. It can be prepared in a short amount of time; in fact it can be made and stored in the refrigerator and fried just prior to the time they are needed. I personally like to have these in the morning, although, they can be served any time during the day, especially as a snack. Serve this food as a starter or even a side, it will certainly compliment a variety of other foods. Try these potato fritters, I think you'll be glad you did!

Difficulty (Scale from 1-10): 6

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

1 1/4 pound Yukon gold potatoes
1 cup of shredded asiago cheese
2 shallots - finely chopped
3 tablespoons of fresh dill - finely chopped
1 tablespoon of lemon juice
1 extra large egg - beaten
1/4 cup of flour
4 tablespoons of olive oil
salt - to taste
black pepper - to taste

Preparation

Boil potatoes in salted water until soft (a knife should pierce easily). Then place potatoes in a bowl and mash.

Mix asiago cheese into potatoes, add shallots, dill, lemon juice, and egg. Mix well then add salt and pepper to taste, and mix again.

Cover mixture and place in the refrigerator (until firm), and divide into golf-sized balls, then flatten slightly.

Coat each patty with flour. Heat oil in a skillet and fry patties until golden brown on both sides. Remove and drain on a paper towel, serve immediately.

Enjoy your fritters!!

By: Peter Alfieri

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Peter Alfieri is the host for the cooking TV show Buon Appetito Providence, the show's webpage is here: www.BuonAppetitoProvidence.com . He brings simple to sophisticated cooking for all of the New England Area. His style appeals to both novice and expert chefs! Watch your local listings to see this truly fantastic cooking show. Recipes can be found here: www.BuonAppetitoProvidence.com/Recipes/Recipes.htm Peter also has a BS in Biology, a BS in Chemistry, a Minor in Mathematics, and a 3 year nursing degree (for RN).