Potato fritters with almond crust

Are you wondering why you still can’t make potato fritters? Let us reveal to you an easy, interesting and proven way to prepare them:

Place the unpeeled potatoes in a pot of cold water that covers them completely. Boil them until fully cooked and let them cool.

Beat 2 eggs in a bowl and set them aside.

Peel the finished potatoes, mash them in a deep bowl and add the grated cheese, yellow cheese and spices. Mix the mixture well and add 1 egg. If the mixture is not thick enough, add a little flour and mix again.

Form meatballs of the desired size from the potato mixture, rolling each one first in flour, then in the two beaten eggs and finally in the crushed almonds. Put them in the refrigerator for about 40 minutes to firm up nicely.

In a deep pan, heat the fat, which should cover at least ½ of the height of the meatballs. To prevent them from bursting, it is very important that the fat is very hot – the secret to perfect meatballs. Fry them on both sides until golden brown. Once they are done, place them on kitchen paper or napkins to remove excess fat. Serve them warm or cold, garnished with garlic sauce for a perfect finish.