Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1/2 cup of cornmeal
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of ciccioli (pork cracklings), finely chopped
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of milk
- 2 eggs
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large heavy-bottomed pot or Dutch oven
- Slotted spoon
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper.
2. Add the ciccioli and Parmesan cheese to the dry ingredients and mix well.
3. In a separate bowl, whisk together the milk and eggs until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Heat about 2 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 375°F on a deep-fry thermometer.
6. Using a small cookie scoop or spoon, drop the batter by tablespoonfuls into the hot oil, being careful not to overcrowd the pot.
7. Fry the fritters for about 2-3 minutes, or until golden brown and crispy on the outside and cooked through on the inside.
8. Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain excess oil.
9. Repeat with the remaining batter, adjusting the heat as needed to maintain the oil temperature.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe makes about 24 fritters, serving size is 4 fritters per person.
Nutritional information:
Calories: 240
Fat: 16g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 360mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Instead of ciccioli, you can use bacon or pancetta.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add chopped fresh herbs, such as parsley, basil, or thyme, to the batter for extra flavor.
- Serve the fritters with a dipping sauce, such as marinara sauce, ranch dressing, or honey mustard.
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, as this can cause the oil temperature to drop and result in soggy fritters.
- Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain excess oil and keep them crispy.
Storage instructions:
Store 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 350°F oven for 10-15 minutes, or until heated through and crispy.
Presentation ideas:
Serve the fritters on a platter with a sprinkle of chopped fresh herbs and a side of dipping sauce.
Garnishes:
Garnish the fritters with a sprinkle of chopped fresh herbs, such as parsley, basil, or thyme.
Pairings:
Pair the fritters with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Serve the fritters with a side salad or roasted vegetables, such as Brussels sprouts or asparagus.
Troubleshooting advice:
- If the fritters are not crispy enough, make sure the oil is hot enough and that you are not overcrowding the pot.
- If the fritters are too dense, make sure you are not overmixing the batter.
Food safety advice:
- Use a deep-fry thermometer to ensure the oil reaches the proper temperature and to prevent oil from overheating and causing a fire.
- Use caution when working with hot oil to prevent burns.
Food history:
Ciccioli fritters are a traditional Italian snack made with leftover pork cracklings. They are popular in the Emilia-Romagna region of Italy, where ciccioli are a common ingredient in many dishes.
Flavor profiles:
Crispy, savory, and slightly salty.
Serving suggestions:
Serve the fritters as an appetizer or snack.
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Region: Italian