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.