INGREDIENTS
1 kg (2 pounds) potatoes
60 g (¼ cup) parmesan, shredded
¼ tsp nutmeg
5 g (2 tbsp) chopped parsley
Salt and pepper
2 egg yolks
3 eggs
250 g (2 cups) panko breadcrumbs
Vegetable oil for frying
METHOD
1. Boil potatoes (skin on) until soft. Let them cool down and peel.
2. Mash boiled potatoes and mix in salt, pepper, nutmeg, parsley, egg yolks, and parmesan cheese.
3. Form mashed potatoes into finger-shaped cutlets. Dip potato fingers in whisked eggs and dredge in breadcrumbs.
4. Preheat vegetable oil and fry potato fingers for 3-4 minutes or until golden and crispy. Serve right away.
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