Balkan Meat-Stuffed Potato Fritters
Potato Dough:
- 2 lbs. russet potatoes
- 2 large eggs (lightly beaten)
- ½ tbsp Salt
- ½ tsp freshly ground black pepper
- 1 ½ cups all-purpose flour, plus more for kneading
Meat Filling
- 2 tbsp olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- ½ lb ground beef
- ½ tsp Salt
- ½ tsp freshly ground black pepper
- ½ tsp ground cinnamon
- 2 tbsp flat leaf parsley ( chopped)
- ¼ cup dried white bread crumbs
- 1 large egg (lightly beaten)
- 1 large egg white (lightly beaten)
- vegetable oil for frying
- To make dough, preheat oven to 400F. Pierce potatoes with a fork, place on oven rack and bake until very soft, about 1 hour. Let cool to touch.
- Cut potatoes in half and scoop out flesh and force through a ricer or food mill placed over a bowl. Add eggs, salt, pepper, and flour to make a smooth dough. Knead in more flour if it is too wet
- While potatoes bake, make filling
- Heat olive oil in skillet over medium heat. Add onion and sauté until softened, about 10 minutes. Add garlic and beef. Cook breaking up meat with a spatula. Stir in salt, pepper, cinnamon and parsley. Continue to cook until meat is browned, about 10 minutes. Remove from heat. Stir in bread crumbs and egg. Let cool.
- On a lightly floured surface, roll out dough until 1/8” thick. Using a 3” biscuit cutter (or a small drinking glass), cut out rounds. Brush each round with egg white. Place heaping teaspoon of meat filling in the center of each circle. Fold each circle in half and press edges together, sealing securely
- In a deep, heavy pot or deep fryer, heat 2” of oil to 350F. Add fritters in batches and fry, turning once, until golden brown, about 6 minutes total. Using tongs, transfer to paper towels.
- Serve immediately.