Italian 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:
2 lb potatoes
7 tablespoons butter
1 sprig marjoram
1/4 cup pine nuts
salt
3 eggs, separated
2 tablespoons freshly grated parmesan cheese
1 cup dry bread crumbs
olive oil, for frying

Directions:
Wash the potatoes thoroughly.
Boil in plenty of salted water until cooked through.
As soon as they have cooled enough to handle,
peel the potatoes and mash them in a food mill,
a potato ricer or with a fork.
Add 4 tablespoons butter and beat vigorously
until the potatoes are smooth and soft.
Pound the marjoram and pine nuts in a mortar
and place in a bowl with the
potatoes and a pinch of salt.
One at a time, beat in the egg yolks,
making sure each one is
absorbed before adding the next.
Stir in 1 to 2 tablespoons of Parmesan,
until the dough is soft but firm.
In a shallow bowl beat 2 egg whites
with a fork or whisk.
Place the breadcrumbs in another shallow bowl.
Take about 2 teaspoons of the potato mixture
and form it with your hands into a little ball.
Dip it in the egg white and then in the breadcrumbs.
Continue until all the potato "dough" is used.
Put a large skillet on to heat with enough olive oil
to cover the fritters. When the olive oil starts to smoke,
fry the potato balls until they swell up
and are evenly browned. Drain on paper towels. Serve hot.