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Potato and Prosciutto fritters recipe

Potato and Prosciutto fritters recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Potato cakes

A simple and tasty dish that kids love and a good alternative to chips. You only need a few ingredients and dinner can be ready in no time at all.

3 people made this

IngredientsServes: 2

  • 2 large potatoes
  • 1 egg
  • 60g flour
  • 2 slices of Prosciutto ham, chopped
  • salt and pepper to taste
  • extra virgin olive oil

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Peel and wash the potatoes well. Coarsely shred the potatoes, then put them in a bowl and mix with the egg, flour and the ham. Season with salt and pepper.
  2. Using your hands, form into fritters.
  3. Heat up oil and when it is hot, fry the fritters until they are golden on both sides, and serve hot.


You can use any sort of cooked ham or bacon instead of the Prosciutto.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

The family really enjoyed these. I shredded the potato into a salad spinner full of cool water and rinsed the potato starch off using the insert as a colander then spun the potatoes dry. Next time I would probably add some finely diced onion. Very tasty.-17 Sep 2012

I made these as something different for my fussy 2 year old. I thought they were ok but she seemed to really enjoy them. I needed to add extra flour because too sticky to form into fritters without it. I also think I needed more potato, my large potatoes obviously weren't large enough! A weight would have been handy. I will make for my daughter again and may add some onion next time.-02 Dec 2013

by mrs. kosmos

I used 1 tsp of seasoning salt for the salt/pepper to taste area. It was good, will probably make again, but not extraordinary. I feel like just a little something would take it up to 5 stars -- just haven't figured out what that little something is. Update: Just made it again, this time adding another slice of prosciutto, 1/2 tsp garlic powder, 1/2 C parmesan, and reduced seasoning salt to 3/4. Now we're talking 5 stars!-15 Nov 2016

Crispy Zucchini Fritters

If you like your fritters crispy on the outside and moist but not soggy on the inside, then you’re going to LOVE these Zucchini Fritters! The trick for extra crisp (and flavour!) is to add a touch of parmesan.

This is a terrific quick and easy zucchini recipe that’s super economical!

Mashed potato and prosciutto di Parma croquettes

To make the potatoes:1. In a large sauté pan, heat olive oil until smoking add prosciutto, cook till crispy, add onions, garlic, sage leaves, turn heat down to medium-low and cook until translucent and soft set aside.

Bring 6 quarts of water to a boil in a large pot, add peeled potatoes and cook until easily pierced with a paring knife, approximately 25 minutes.

Drain potatoes while they are still hot, mash in a bowl with either a whisk or potato masher until fine and dry.

Immediately add the eggs, prosciutto, onions and cheese, mix quickly and thoroughly.

Croquette mixture should be easily formed in hand, pliable and soft.

With hands divide the potato mixture into golf ball-size portions, 25 in all.

Form each one into a 1/2-inch by 2-inch-long cylinder or cigar shape with flat ends.

To make the breading:1: Place flour, seasoned bread crumbs and 5 beaten eggs all in separate bowls.

Dredge potato croquettes first in flour, then in egg, then finally in seasoned bread crumbs, being careful to keep the shape of the croquette.

When complete, in a large heavy-bottom skillet, heat canola frying oil to approximately 350 degrees.

Working in small batches 6 to 8 croquettes at a time, cook croquettes in oil until deep golden brown, approximately 1½ minutes.

Easiest ever prosciutto and sweet potato rosti recipe


  • olive oil
  • handful of prosciutto, roughly chopped (you can also use ham or bacon)
  • 300g sweet potato, peeled and grated, with the moisture squeezed out
  • 2 tablespoons plain flour
  • 1 spring onion, finely sliced
  • 1 egg
  1. Heat a large frying pan over medium-high heat. Add the prosciutto and cook until crispy. Remove to a chopping board and chop. It will break into crumbly pieces, too — that's totally fine. In a large bowl, place your grated sweet potato, the prosciutto pieces, egg and flour and season with salt and pepper. Mix everything together until is is very well combined. Sometimes using you hands helps with this part.
  2. In the same pan used for your prosciutto, add a dash of extra oil and then cook tablespoons of your sweet potato mix, flattening down slightly. Cook for 2-3 minutes each side (flipping over to get both side browned and crisp).
  3. Remove cooked rostis and keep warm. Continue with the rest of the mix until it is all cooked.

Note: I like to serve these with boiled eggs and avocado on the side, but you can also serve them with blanched green beans and salmon, or a yogurt dipping sauce. the possibilities are endless.

While you're at it, try this recipe for guilt-free sweet potato choc chip muffins.

Classic Potato Pancakes

Classic Potato Pancakes are called Kartoffelpfannkuchen, Kartoffelpuffer or Reibekuchen in Germany.

Ingredients for Classic Potato Pancakes:

  • 2 kg (4.4 lb.) of potatoes
  • 2 medium sized onions
  • 1 leveled teaspoon of salt
  • 3 eggs XL
  • 80 g–100 g (2.8 oz–3.4 oz) of all-purpose flour (actual amount depends on size of eggs)
  • sunflower oil


Wash and peel the potatoes. Use a grater (the side with the small holes) or a mandolin slicer (using the fine insert) and grate the potatoes in a bowl. Peel onion, cut in half, and grate. In a colander, add the onions to the potatoes. Allow them to drain.

Place the potatoes and onions in a bowl. Add eggs, flour, and salt. Mix all the ingredients together with a wooden spoon and your batter is ready. Make sure that you leave your wooden spoon in the batter to be able to stir from time to time while frying.

Heat the oil in your frying pan. Make sure the surface of your pan is completely coated with oil. If your stove top is not entirely even, add more oil to the pan.

Place a heaping tablespoon of batter in the pan and flatten it out with the back of your tablespoon. You can fry 3 or 4 pancakes in the frying pan simultaneously, but make sure there is space in between the pancakes. After two to three minutes (depending on how hot your oil is) turn the Potato Pancakes over using two turner spatulas and fry them on the other side. Keep the oil close at hand as you may need to replenish oil while frying.

Place the cooked Potato Pancakes on a serving plate, until you have finished frying the rest of your batter. Serve the pancakes with Oma’s Homemade Applesauce or as a delicious side dish to my Lentil Soup or Split Pea Soup. They all go great together. Enjoy!

Note: If you haven’t used all the dough, you have three possibilities to store it:

First option: Tightly cover the mixture with cellophane wrap. Even though the top of the mixture will unavoidably turn brown, the dough underneath is still fresh. Just carefully remove with a spoon before making the pancakes.

Second option: Lightly fry the pancakes on both sides and keep them in the refrigerator until your ready to cook fully.

Third option: After finishing cooking the pancakes, wrap them tightly in aluminum foil and then place them in a freezer bag before freezing.

Imagine delicious fritters that are soft on the inside and crispy on the outside, fresh out of the pan. I promise you that these go really fast so make a double batch. You can serve these with a variety of veggies on the side and a yummy dip. You’ll enjoy every bite! A great recipe for leftover mashed potatoes.


3 potatoes
4 Tbsp oil
1 green onion
1 large onion
70 grams flour (1/2 cup)
1 tsp salt


1. Fill a pot with water and bring to a boil. Peel the potatoes and put them in the boiling water. Cook until soft (use a knife to check that it easily pierces the potato). Drain and transfer to a bowl. Add the oil and mash until you get a smooth consistency. Best kept in the refrigerator for 24 hours.

2. Chop the onion. Put a pan on medium heat. Add 2 Tbsp of oil to a pan and add the onion. Sauté until golden. Chop the green onion, around 3 Tbsp and add to the mashed potatoes along with the onion and flour and season with salt.

3. Wet hands and form patties. Add a few Tbsp of oil to a hot pan and fry the fritters until golden. Make sure the fritters don’t stick to the bottom of the pan. Flip and flatten a bit and fry until golden.

4. Remove and let drain on a plate lined with paper towels.

5. Don’t feel like frying? Preheat an oven to 180 degrees Celsius. Line a baking tray with generously greased parchment paper. Arrange the patties on the paper and bake for around 30 minutes or until golden. Don’t flip sooner or they’ll fall apart. Flip and bake until golden.

Best served with the sour cream dip, it’s amazing. The dried tomatoes also feature in the photo.

Good to know…
These aren’t the easiest fritters to make. I recommend using red potatoes. The best is to use leftover mashed potatoes. Just keep in mind that everyone has their own way of making mashed potatoes, so if you make yours are quite creamy and soft, you should add around 1/3 cup of flour, otherwise it’ll be difficult for these to keep their shape.
You have to work with wet hands, otherwise the mixture will stick to your hands.
When you fry these, you have to make sure that they don’t stick to the bottom of the pan. If they do, switch to a different pan.
Be patient, you’ll succeed in the end. The insides of the fritters retain their mashed potato consistency.
These can be eaten at room temperature.

Sun Dried Tomatoes in Olive Oil

Pea Fritters With Asparagus & Poached Egg Recipe

Frozen peas come into their own with these fritters. They make for a great Sunday brunch or serve them any time of day with a poached egg on top. The Asian chives, available at the supermarket, add a delicious flavour and texture.

Serves 4

1 Tbsp oil
1 cup Asian chives, sliced small
2 cups peas
150g feta, crumbled
½ tsp salt
3 eggs
½ cup self-rising flour
½ cup chopped mint
¼ cup milk
Oil for frying

2 large handfuls rocket
1 bunch asparagus, cooked, sliced thinly
Dash of good quality olive oil and white vinegar
Salt and freshly ground pepper
4 soft-poached eggs

1. For the fritters, warm the oil in a frying pan and cook the chives until softened and slightly brown. Place them in a large bowl.

2. Blitz the peas in a food processor roughly then add to the chives. Add the feta, salt, eggs, flour, mint and milk, stirring to combine.

3. Heat a little oil in a frying pan. Spoon 2 tablespoons of mixture for each fritter into the pan, cooking for 4 minutes each side, then turn for a further 2 or 3 minutes until just cooked through. Keep warm while you cook the remainder.

4. In a bowl combine the rocket, asparagus, dash of oil and vinegar then season.

5. Serve the fritters with a handful of salad and a soft-poached egg on top.

Prosciutto Sweet Potato Breakfast Nests

We are all busy, right? And we all want to find a way to still make healthy choices despite a loaded schedule. Making good choices in the morning can help you stay more alert and engaged throughout the day. There's nothing better than a healthy, delicious and satisfying breakfast that not only tastes great, but also leaves you energized all morning. I'm talking about those breakfasts where you don't immediately feel like a hobbit wanting second breakfast those breakfasts were you really kill it at work and don't feel tired or hungry until lunch. For me, that means a combination of a little protein and a bit of fiber. These Prosciutto Sweet Potato Breakfast Nests are a perfect fit, especially for early and rushed mornings.

I love several thing about this portable breakfast nest: good complex carbs, tons of protein, decadent but still healthy, a cute little name. and did i mention portable? These little guys are great because you make them ahead of time and grab and go each morning. Heck - they are even good for a 3pm snack (I may or may not have had a lots of 3 pm snacks after baking these).

Bake them, freeze them or store them in the fridge, and just heat them up whenever you're hungry and also on the go. I picture eating these in the car/train/bus on the way to work. I'll also eat them when I'm starving but it's only 3pm and it's not quite dinner time.

If you are looking for other quick and healthy breakfasts, then try the: Paleo Breakfast Bowls or the Banana Muffins!

Potato and Prosciutto fritters recipe - Recipes

1 x 500g venison tenderloin or 4 venison leg steaks
2 tbsp olive oil
2 tbsp thyme leaves
6 slices prosciutto
Beerenberg Redcurrant Jelly


Rub venison tenderloin fillet with olive oil, thyme leaves and Beerenberg Redcurrant Jelly. Wrap with prosciutto. When ready to cook, heat the barbecue to high and cook the fillets for 3 mins on each side and 1 minute on each side for the steaks. Rest well and then serve with all of the below.

Bread sauce-flavoured Potato Gratin

Serves 6 and is perfect with venison. I used sebago potatoes. This recipe was inspired by one given in Nigella Lawson&rsquos beautiful book Feast.

500ml full fat milk
500ml double cream
1 onion
2 cloves
1 tsp freshly ground nutmeg
3 bay leaves
1 tsp salt
2kg floury potatoes, peeled and thinly sliced

Preheat oven to 220C. Lightly grease a large roasting pan (37x30cm or thereabouts). Put the milk and cream in a large saucepan. Peel the onion, cutting it in half, then stick each half with a clove adding the studded pieces to the pan. Add the nutmeg, bay leaves and salt, then bring to nearly boiling point. Turn off the heat and put the lid on to infuse the milk for half an hour. Add the potatoes to the saucepan and cook over medium heat until almost tender (about 20mins). Fish out the onion and bay leaves and pour the whole thing into the roasting pan. Grate a little more nutmeg over the top and either cover and keep in the fridge until just before lunch or cook for 20 minutes.


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