Recipe: Potato Fritters

1- Cook the potatoes in lightly salted water and peel them.

2- Pass them hot into a puree and dry out a little on the heat (depending on the water content as the eggs will be better absorbed and the fritters will puff better and it is easier if needed to loosen the batter afterwards than to compact it).

3- Incorporate with a wooden spoon the flour, eggs, sugar, lemon and brandy. the dough should be thick enough to hold in a ball. adjust its consistency if needed with a little milk.

4- Let rest for at least one hour.

5- Heat a bath of oil to 160°c.

6- Make small round balls with 2 oiled spoons like quenelles but round and fry them (a few at a time as they will swell and the oil temperature must not drop otherwise the fritters do not puff and are soaked with oil). turn them regularly with a skimmer and place them on absorbent paper as they turn golden.
Roll them in caster sugar, serve them still hot in a small basket on vine or chestnut leaves (if you can find some) with a bottle of brandy. in Nebbio, the fritters are split and the inside is sprinkled (the fritter's dire baptism!) with a small shot of grape brandy: I get a remarkable one from my winegrower friends from Patrimonio (I won't tell you which ones as I'm not sure it followed the authorized circuits...).
Lots of variations exist: with

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