Name: Tortel de Patate
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 pieces Potato (Older potatoes are less watery; if the grated mixture is wet, drain off excess liquid.); 20 g All-purpose flour; Salt (To taste.); 0.5 g Black pepper (Freshly ground, to taste.); 350 ml Sunflower or peanut oil; 250 g White cabbage (For a simple side salad.); 100 g Trentingrana (Cut into cubes and serve alongside.)

Use white-fleshed potatoes and grate them on the large holes of a box grater. If the grated potatoes release a pool of liquid, drain it before adding the flour.

Make ahead Grate the potatoes just before frying. Serve the tortel straight from the pan with cabbage salad; add the cheese accompaniment at the table.

By Italia Magnifica · Updated October 2026

Prep: 25 min
Cook: 25 min
Serves: 6

Tortel de Patate

Prep 25 min · Cook 25 min · Serves 6

Ingredients

Skip to the method

6 servings

8 pieces8 pieces
PotatoOlder potatoes are less watery; if the grated mixture is wet, drain off excess liquid.Older potatoes are less watery; if the grated mixture is wet, drain off excess liquid.
20 g2½ tbsp
All-purpose flour
SaltTo taste.To taste.
0.5 g¼ tsp
Black pepperFreshly ground, to taste.Freshly ground, to taste.
350 ml1½ cups
Sunflower or peanut oil
250 g9 oz
White cabbageFor a simple side salad.For a simple side salad.
100 g3½ oz
TrentingranaCut into cubes and serve alongside.Cut into cubes and serve alongside.

Method

Wash, peel and grate the potatoes on the large holes of a box grater. Transfer them to a bowl at once. If liquid pools in the bowl, drain it off; the mixture should be moist, not loose.Wash, peel and grate the potatoes on the large holes of a box grater. Transfer them to a bowl at once. If liquid pools in the bowl, drain it off; the mixture should be moist, not loose.
Stir in the flour, salt and pepper. Heat the oil in a wide skillet over medium-high heat until it shimmers.Stir in the flour, salt and pepper. Heat the oil in a wide skillet over medium-high heat until it shimmers.
Drop generous spoonfuls of potato mixture into the skillet, leaving room between them. Press each into a thin round with the back of a fork. Fry in batches for about 3 minutes per side, until crisp and deeply golden.Drop generous spoonfuls of potato mixture into the skillet, leaving room between them. Press each into a thin round with the back of a fork. Fry in batches for about 3 minutes per side, until crisp and deeply golden.
Lift the fritters onto paper towels and keep them warm while you finish the remaining batches. Serve immediately with cabbage salad and Trentingrana cubes.Lift the fritters onto paper towels and keep them warm while you finish the remaining batches. Serve immediately with cabbage salad and Trentingrana cubes.