Ligurian Fried Potato Balls (Liguria)

Appetizers

Ingredients

Floury potatoes - 2 pounds

Salt

Eggs, separated - 3

Butter - 1/2 cup

Pine nuts, very finely chopped - 2-3 tbsps

Marjoram - pinch

Fine, dry breadcrumbs

Oil for deep frying

Wash the potatoes and cook them in boiling salted water until tender. Drain, cool slightly, peel and mash, msking quite sure there are no lumps.

Beat egg yolks. Add the butter, pine nuts, marjoram, egg yolks and a pinch of salt to the mashed potatoes. Beat well, cover with a cloth and leave for 2 hours in a cool place. Then shape the mashed potatoes into balls or small croquettes.

Stiffly beat the egg whites. Coat the potato balls in egg whites and then roll lightly in breadcrumbs. Deep fry the potato balls in hot oil until golden brown all over, drain on paper towels and serve immediately.

Serves 4-6