Nothing wrong with ‘brown’potatoes

Raw, peeled or grated potatoes become easily brown due to an enzyme reaction which is not harmful at all.

My ‘patate alla tarantina’ recipe of today is a perfect example. It looks weird but tastes the same.

Peel, wash and grate 500 grams of potatoes. Drain and dry to remove most of the liquid. Mix with 2 eggs, 40 grams of grated pecorino, 2 table spoons of white flour, pepper and salt.

Oil your hands, create different portions and put on baking paper.

Bake in the oven at 200° for approximately 30 mins, until ready and crispy.

Serve this specialty of Puglia with a large green salad or as appetizer.

PS In the original recipe those croquettes are baked as fritters.

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