Potatoes’ Fritters with Pancetta and Basil Pesto

Potatoes’ Fritters with Pancetta and Basil Pesto

3 medium potatoes
salt to taste
black pepper to taste
¼ cup – 50g pancetta
basil pesto to taste

Peel and grate the potatoes julienne. Using a dry cloth, squeeze the potatoes to remove excess juice. Season the potatoes with salt and pepper. Meanwhile, cut the pancetta into strips and fry it in the pan for a few minutes. With the potatoes, using a ladle, form balls that you will press to give it the shape of pancakes. Cook them in the same pan in which you fried the bacon, 10-15 minutes on each side over medium heat, being careful not to let them brown too much. Serve the overlapping pancakes and cover them with bacon. Decorate with a pesto sauce lengthened with a little water.

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