Agretti, Asparagus, and Zucchini Fritters

Method

1. Cut the tough ends off the asparagus and slice them into small pieces. Cut the zucchini into similar small pieces. Clean the agretti and trim the roots if needed.
2. In a non-stick pan, heat a drizzle of olive oil with a clove of garlic. Add the vegetables and cook over medium heat for about 10 minutes.
3. Remove the garlic clove. Season with a pinch of salt and pepper, then blend the vegetables until they are finely chopped but not a puree.
4. Transfer the blended vegetables to a bowl. Add boiled and mashed potatoes, one egg, and breadcrumbs. Mix well with your hands.
5. If the mixture is too soft, add a little more breadcrumbs or grated Parmesan cheese. The consistency should be firm enough to shape.
6. Shape the mixture into small balls (polpette) and coat them in breadcrumbs, pressing lightly so the crumbs stick.
7. For the sauce, mix mayonnaise with horseradish to taste.
8. Fry the coated polpette in hot oil until golden brown and crispy.
9. Drain on paper towels. Arrange on a plate, top each polpette with a dollop of horseradish sauce, and garnish with fresh fennel fronds.