Tortei di Patate are crisp, golden potato fritters from the Trentino-Alto Adige region in northern Italy. Made with just a few pantry ingredients, they’re quick to prepare and delicious served warm with cured meats and cheeses or enjoyed on their own.
Tortei di Patate are traditionally simple and satisfying. There are a couple of ways to prepare them: some recipes mash the potatoes, while others use grated potatoes. Using grated potatoes yields a crisper fritter, which is what I prefer.
See the recipe below with ingredient notes, step-by-step photos and helpful tips. For the printable recipe, scroll to the bottom of the page.
Table of Contents
- Ingredients
- Step by step photos and instructions
- Recipe Tips
- More delicious Italian snacks to try
- Full Recipe
Ingredients
Ingredient notes and substitutions
- Potatoes – Maris Piper or Russet work well. Be sure to squeeze out as much liquid as possible after grating.
- Flour – all-purpose or Italian 00 flour.
- Salt – fine salt, about 1/4 teaspoon for the base mix (adjust to taste).
- Olive oil – the fritters are shallow fried over medium heat. Extra virgin olive oil gives good flavor; vegetable or sunflower oil can be used too.
Step by step photos and instructions
- Grate the potatoes – wash, peel and coarsely grate the potatoes using a box grater or a food processor with a grater attachment.
- Remove liquid – squeeze out as much moisture as possible using your hands, a clean tea towel or cheesecloth.
- Mix together – combine the squeezed potatoes with flour, salt and freshly ground black pepper in a bowl and mix until evenly combined.
- Fry – heat a frying pan over medium heat with about 1/3 cup (80ml) olive oil. When the oil shimmers, drop a heaped tablespoon of the potato mixture into the pan and flatten it gently with the back of a spoon.
- Serve – fry for 2–3 minutes per side until golden and crispy. Work in batches, adding more oil as needed. Drain on kitchen paper and serve warm with cured meats and cheese or enjoy plain.
Recipe Tips
- Squeeze out the liquid – removing excess moisture is essential for a crisp texture.
- Handle gently – after flattening a fritter in the pan, avoid moving it too soon or it may break apart.
- Add oil as needed – batches will absorb oil, so maintain a thin layer for shallow frying.
- Drain well – let fritters rest on kitchen paper to remove excess oil before serving.
Fritters stay at their crispiest for about one day and can be eaten cold. Stored in the fridge they keep for 2–3 days but will soften with time.
More delicious Italian snacks to try
Bread & Savory Bakes
Brustengo (Umbrian Flatbread)
Antipasti
Rustici Leccesi (Tomato and Mozzarella Pastries)
Breakfast
Pane Frattau (Sardinian Bread with Tomato and Poached Egg)
Antipasti
Pizza Scima (Abruzzese Flatbread)
If you make these Tortei di Patate, please rate the recipe and share how they turned out in the comments — feedback is always appreciated.
Step By Step Photos Above
Most recipes include step-by-step photos and tips to help you get the best results.
Tortei di Patate (Italian Potato Fritters)
By Emily
Ingredients
- 600 g (1.3 lbs) potatoes, Maris Piper or Russet
- 2 tablespoons (30 g) all-purpose flour
- 1/4 teaspoon fine salt
- Black pepper, to taste
- Olive oil, for shallow frying
Instructions
- Wash and peel the potatoes, then grate them using a box grater or a food processor with a grater attachment.
- Squeeze out as much liquid as possible from the grated potatoes and transfer them to a large bowl.
- Add the flour, salt and a pinch of freshly ground black pepper. Mix until evenly combined.
- Heat a frying pan over medium heat and add about 1/3 cup (80 ml) of olive oil.
- When the oil shimmers, add a heaped tablespoon of the potato mixture and flatten it immediately with the back of a spoon.
- Fry each fritter for 2–3 minutes per side until golden and crispy. Cook in batches, adding oil as needed.
- Drain on a plate lined with kitchen paper. Serve warm, either plain or with cured meats and cheese.
Notes
- Squeeze out the liquid – this ensures a crisp fritter.
- Don’t move them too soon – let each side set before flipping to prevent breaking.
- Add oil as needed – as you fry in batches, the pan will require more oil to maintain shallow frying.
- Leftovers – best eaten warm; they remain crispy for about one day and keep in the fridge for 2–3 days but will soften.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless otherwise noted.
- All vegetables are medium-sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven when applicable.
Nutrition
Carbohydrates: 12 g |
Protein: 1 g |
Fat: 8 g
Nutrition information is approximate and should be used as a guideline.
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