Crispy Potato Fritters with Stracchino and Prosciutto
Ingredients
- 150 g milk
- 80 g water
- 50 g butter
- 3 eggs
- 200 g flour
- 6 g salt
- 1 potato (about 300 g net)
- 100 g stracchino cheese
- a dash of milk
- 18-month Parma ham
- chives
- sunflower oil for frying
Preparation
Boil the potato, peel it, and mash it well.
In a saucepan, bring milk, water, butter, and salt to a boil. Add all the flour at once and stir vigorously. Cook the mixture for a few minutes over medium heat until it becomes compact and pulls away from the sides. Let it cool slightly, then add the eggs one at a time and finally add the potato.
Melt the stracchino cheese in a double boiler with a bit of milk to soften it, or blend it with an immersion blender to make it smooth and creamy.
Form balls from the dough, flatten them slightly between two sheets of oiled parchment paper, and fry in hot oil at 170°C until puffed and golden. Drain on paper towels and salt lightly.
Spread the stracchino cream on each fritter, add a slice of 18-month Parma ham, and finish with some chopped chives.
