Potato Fritters
"In a strictly traditional lunch in Genoa these cuculli, a kind of rough and tasty croquette of fried potatoes, are served as a hot antipasto, or as a vegetable with stewed rabbit or lamb. Other Italian regions have similar dishes, but what makes the Genoese cuculli special is the fine flavor imparted by the marjoram and pine nuts...."
INGREDIENTS
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2 lb floury potatoes
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7 tablespoons butter
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1 sprig marjoram
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1/4 cup pine nuts
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salt
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3 eggs, separated
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2 tablespoons freshly grated parmesan cheese
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1 cup dry bread crumbs
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olive oil, for frying
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