Ingredients with Measurements:
- 1 cup Caprino Presamico Piemontese cheese, crumbled
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 2 eggs, beaten
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
2. Add the crumbled Caprino Presamico Piemontese cheese, milk, beaten eggs, parsley, and chives to the bowl. Stir until well combined.
3. Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 375°F.
4. Using a small cookie scoop or spoon, drop spoonfuls of the fritter batter into the hot oil, being careful not to overcrowd the pot.
5. Fry the fritters for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove the fritters from the oil and transfer them to a paper towel-lined plate to drain excess oil.
6. Repeat with the remaining batter until all of the fritters are fried.
7. Serve the Caprino Presamico Piemontese fritters hot, garnished with additional chopped parsley and chives, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
375°F
Serving size:
Makes about 24 fritters
Nutritional information:
Calories: 82
Fat: 4g
Saturated Fat: 2g
Cholesterol: 32mg
Sodium: 137mg
Carbohydrates: 8g
Fiber: 0g
Sugar: 0g
Protein: 4g
Substitutions for ingredients:
- Caprino Presamico Piemontese cheese can be substituted with any crumbly goat cheese.
- Fresh parsley and chives can be substituted with other fresh herbs, such as basil or thyme.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the fritter batter for a pop of color and flavor.
- Serve the fritters with a dipping sauce, such as marinara or ranch dressing.
- Make mini fritters by using a smaller cookie scoop or spoon.
Tips and tricks:
- Make sure the oil is hot enough before frying the fritters to ensure they cook evenly and become crispy.
- Don't overcrowd the pot when frying the fritters to prevent them from sticking together.
- Use a slotted spoon to remove the fritters from the oil to prevent excess oil from being absorbed.
Storage instructions:
The Caprino Presamico Piemontese fritters can be stored 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 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the Caprino Presamico Piemontese fritters on a platter with a sprinkle of chopped fresh herbs and a dipping sauce on the side.
Garnishes:
Chopped fresh parsley and chives
Pairings:
- Serve the fritters as an appetizer with a glass of white wine.
- Pair the fritters with a green salad for a light lunch or dinner.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread
- Tomato salad
Troubleshooting advice:
- If the fritters are not crispy, the oil may not be hot enough or the fritters may be too thick. Try increasing the heat or flattening the fritters slightly before frying.
- If the fritters are falling apart in the oil, the batter may be too wet. Try adding more flour to the batter to thicken it.
Food safety advice:
- Be careful when working with hot oil to prevent burns.
- Make sure the fritters are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Caprino Presamico Piemontese is a type of goat cheese from the Piedmont region of Italy. It is known for its tangy flavor and crumbly texture, which makes it perfect for use in fritters.
Flavor profiles:
The Caprino Presamico Piemontese fritters are savory and slightly tangy, with a crispy exterior and a soft, cheesy interior.
Serving suggestions:
Serve the Caprino Presamico Piemontese fritters as an appetizer or side dish at a dinner party or family gathering. They are also great for a light lunch or dinner.
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Region: Italian