Sbuffi al Parmigiano

Who wants to tuck into these delicious Sbuffi al Parmigiano?

It’s another family recipe & this one is actually from my Zia Cecilia from Ferrara (Emilia-Romagna region). My aunt’s secret ingredient is potato & I did ask why she added them to the mixture & it was because they had an abundance of them in the garden! Surprisingly, it made them light & not heavy at all.

These sbuffi (Parmesan Puffs) are perfect served in a large bowl with antipasto or just nibbled on their own with a lovely glass of wine.

The only problem is they are so addictive that by the time you finish cooking the first batch & quality test a few, there won’t actually be that many left to serve 😂

A few simple, humble ingredients create these delicious crunchy cheesy morsels. Just a sprinkle of parmigiano whilst they are still warm finishes them off perfectly.

Mangia, mangia! 👩🏻‍🍳

Sbuffi al Parmigiano recipe:

200g potatoes - floury are best
200g plain flour
75g parmesan - grated + extra for sprinkling
1 sachet (7g) instant/fast action yeast
1 tsp salt
300ml water

Oil (sunflower or rapeseed) for frying

Makes about 30 (depending on size)

1. Peel the potatoes & cut into pieces, boil until soft. Mash & set aside to cool.

2. Put the rest of the ingredients in a bowl & add the potatoes. Add the water gradually & mix all together until you get a smooth mixture.

3. Add the oil to a medium saucepan or a deep fat fryer (halfway full) & heat the oil until hot - oil needs to be about 175C. Working in batches of about 4-5, drop teaspoons of the mixture into the oil & fry until golden brown, 1–2 minutes per side. Don’t overcrowd them & repeat until all the mixture is used up, adding more oil if necessary. Remove with a slotted spoon & drain them thoroughly on a plate lined with paper towels.

4. Whilst still warm sprinkle with grated parmesan.