Preparation:
Peel and grate 6 or 7 raw potatoes crude, add 2 tablespoons flour, a pinch of salt and mix well.
Pour a generous amount of oil in a non-stick skillet, when it is hot add the potato mix making small fritters. Cook on both sides until golden brown and crunchy.
Accompany with smoked bologna, Trentino Lucanica sausage and local cheeses, together with the traditional cabbage.
Wonderful with a glass of Groppello di Revò.
