Potato cuculli

Potato cuculli are a traditional Ligurian recipe that is simple to prepare but at the same time delicious.

The fry shops always churn out some delicacies but let me tell you, with the cuculli they really hit the mark! This typical Ligurian potato-based product is truly delicious: either because it is fried or because the dough is enriched with pine nuts, marjoram and nutmeg, it is something irresistible, simple to prepare at home but also excellent as street food .

This sort of potato croquette typical of regional Ligurian cuisine takes on a very particular shape when cooked, as if it had spines, perfect for grabbing them while still warm and devouring them one after the other. What do you think, have we intrigued you?

How to prepare the potato cuculli recipe

1. First, boil the whole potatoes in their skin for 40 minutes starting with cold water (but counting the time from when they start to boil) until they are tender when pierced with a fork.
2. Then mash them with a potato masher (the peel will remain in the container) and let them cool before adding the butter, the egg yolks, the chopped pine nuts, the majority leaves and 3 tablespoons of flour . Mix everything well, season with salt and flavor with a grating of nutmeg.
3. Then take spoonfuls of the mixture and pass them first in the lightly beaten egg whites and then in the breadcrumbs.
4. Fry them in plenty of seed oil until they are golden and crispy, then drain them with a slotted spoon and pass them on absorbent paper before serving.

We advise you to enjoy them hot, freshly made. Furthermore, if you liked this recipe and are always looking for quick and easy recipes, we recommend you also try the more classic croquettes potatoes .

storage

As mentioned, it is better to consume freshly made cuculli so as to taste the right consistency.

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