Focaccette di patate fritte liguri 
Fried Ligurian Potato Focaccette
Difficulty: ★★☆ In some areas, they are called fügassin, for some, they are little focaccias... for me, when I was a child, I always ate them at village festivals in Cogoleto, at my grandparents' (and I loved them!!), they were simply focaccette. Soft yet crispy, they are good even the next day. I always took more than one bag after patiently waiting in line. I often ate them plain, just with the salt sprinkled on top by the person frying them, but needless to say, they pair well with your favorite cold cuts (but also cheeses or whatever you like! If you replace the salt with sugar or a spread, they can perfectly become delicious sweets). Don't overeat, please!
Fried Ligurian Potato Focaccette
Difficulty: ★★☆ In some areas, they are called fügassin, for some, they are little focaccias... for me, when I was a child, I always ate them at village festivals in Cogoleto, at my grandparents' (and I loved them!!), they were simply focaccette. Soft yet crispy, they are good even the next day. I always took more than one bag after patiently waiting in line. I often ate them plain, just with the salt sprinkled on top by the person frying them, but needless to say, they pair well with your favorite cold cuts (but also cheeses or whatever you like! If you replace the salt with sugar or a spread, they can perfectly become delicious sweets). Don't overeat, please!
Cooking Instructions
- 1
Wash the potatoes and cook them with the skin on. Once cooked, peel, mash, and let them cool.
- 2
Once cooled, dissolve the yeast in a little warm water with the malt and let it rest for 10 minutes until bubbles form on the surface.
- 3
Add 1 teaspoon of salt, the extra virgin olive oil, and the dissolved yeast to the potatoes.
- 4
Add the flour and a little water at a time until you get a soft but not sticky dough, workable (like gnocchi dough, but a bit softer!). I needed about 100 grams. Knead well, then let it rise covered in a floured or greased bowl until doubled (about 1 hour in the oven with the light on).
- 5
Take the dough and form a slightly flattened roll about 8 inches long, cut it every 1 inch, and stretch each piece to a thickness of 1/2 inch, giving it a diamond shape.
- 6
Place on a floured board and let rest for 10 minutes.
- 7
Heat plenty of oil in a pot. When the oil reaches 320°F, fry the focaccette a couple at a time and cook them on both sides until golden brown.
- 8
Drain on paper towels, sprinkle with salt, and enjoy them as you like!! Enjoy your meal :)
- 9
TIPS:
✔ If using dry yeast, use about 3-4 grams
✔ If using dry yeast, skip step 2 and mix it directly with the flour before adding it to the dough
✔ You can use sugar or honey instead of barley malt in equal amounts - 10
MISTAKES:
❌ If you don't let the potatoes cool, the flour might cook!
❌ If the frying oil is too hot, the focaccette will burn on the outside and remain undercooked inside
❌ If the frying oil is too cold, the focaccette will struggle to cook evenly
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