Ingredients with Measurements:
- 200g Caciotta di Bufala Pontina cheese, grated
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup milk
- 2 eggs
- 2 tbsp fresh parsley, chopped
- 1/4 cup vegetable oil, for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick frying pan
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the grated Caciotta di Bufala Pontina cheese, all-purpose flour, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together the milk and eggs until well combined.
3. Pour the milk and egg mixture into the dry ingredients and stir until a thick batter forms.
4. Add the chopped parsley and stir to combine.
5. Heat the vegetable oil in a non-stick frying pan over medium-high heat.
6. Using a tablespoon, drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan.
7. Fry the fritters until golden brown on both sides, about 2-3 minutes per side.
8. Use a slotted spoon to remove the fritters from the pan and place them on a paper towel-lined plate to drain any excess oil.
9. Repeat with the remaining batter until all the fritters are cooked.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes approximately 12 fritters
Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 4g
Cholesterol: 55mg
Sodium: 250mg
Total carbohydrates: 10g
Dietary fiber: 0g
Sugar: 0g
Protein: 6g
Substitutions for ingredients:
- Caciotta di Bufala Pontina cheese can be substituted with any other soft, mild cheese such as mozzarella or ricotta.
- Fresh parsley can be substituted with any other fresh herb such as basil or thyme.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the batter for added flavor.
- Serve the fritters with a side of marinara sauce for dipping.
Tips and tricks:
- Make sure the oil is hot enough before adding the batter to prevent the fritters from sticking to the pan.
- Use a cookie scoop to ensure even-sized fritters.
- Serve the fritters immediately while they are still warm and crispy.
Storage instructions:
Store any leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fritters, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the fritters on a platter and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
Serve the fritters as an appetizer or snack with a glass of white wine.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the batter is too thick, add a little more milk until it reaches the desired consistency.
- If the fritters are not cooking evenly, adjust the heat of the oil.
Food safety advice:
- Make sure the cheese is properly stored in the refrigerator before using.
- Use a thermometer to ensure the oil reaches the correct temperature before frying.
Food history:
Caciotta di Bufala Pontina is a soft, mild cheese made from buffalo milk in the Pontine Marshes region of Italy. It is often used in traditional Italian dishes such as pizza and pasta.
Flavor profiles:
The fritters have a crispy exterior and a soft, cheesy interior with hints of fresh parsley.
Serving suggestions:
Serve the fritters as an appetizer or snack with a side of marinara sauce for dipping.
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Region: Italian