Potato Fritters with Asiago Cheese

This recipe puts an Italian twist on a classic potato dish. It can be prepared in a short time; in fact, they can be made and stored in the refrigerator and fried just before they are needed. I personally like to take them in the morning, although they can be served at any time of the day, especially as a snack. Serve this meal as an appetizer or even as a side dish, it will certainly complement a variety of other meals. Give these potato fritters a try, I think you’ll be so glad you did!

Difficulty (Scale from 1 to 10): 6

for 4 people

Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes


1 1/4 pound Yukon gold potatoes

1 cup shredded asiago cheese

2 shallots – finely chopped

3 tablespoons fresh dill – finely chopped

1 tablespoon lemon juice

1 extra large egg – beaten

1/4 cup of flour

4 tablespoons olive oil

salt to taste

black pepper – to taste


Boil the potatoes in salted water until soft (a knife should pierce easily). Then put the potatoes in a bowl and mash.

Mix Asiago cheese with potatoes, add shallots, dill, lemon juice and egg. Mix well, then add salt and pepper to taste, and mix again.

Cover the mixture and place in the refrigerator (until firm), and break into golf ball-sized balls, then flatten slightly.

Coat each burger with flour. Heat the oil in a frying pan and fry the pancakes until golden brown on both sides. Remove and drain on a paper towel, serve immediately.

Enjoy your fritters!

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