Potato Fritters

Preparation:

Preparation: Grate the potatoes (previously peeled, washed and dried), collecting the past in a bowl. Incorporate the grated provolone cheese, the sifted white flour, the eggs, a pinch of salt and a grind of pepper. Mix the ingredients perfectly to obtain a homogeneous mixture. Put the special frying pan on the fire with plenty of oil and, as soon as it is hot but not boiling, pour the potato mixture by the spoonful, leaving the 'frittini' to cook and brown perfectly on both sides. When they are properly browned on the outside and cooked on the inside, lift them out of the oil with a slotted spoon and place them on a plate covered with a double sheet of white kitchen paper, then on a hot serving plate covered with a napkin; serve immediately.