Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped prosciutto
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1 large egg
- 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, Parmesan cheese, prosciutto, parsley, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together the milk and egg.
3. Add the milk mixture to the flour mixture and stir until just combined.
4. Heat about 2 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer.
5. Using a small cookie scoop or spoon, drop the batter by tablespoonfuls into the hot oil, being careful not to overcrowd the pot.
6. Fry the frittole until golden brown and crispy, about 2-3 minutes per side.
7. Using a slotted spoon, transfer the frittole to a paper towel-lined plate to drain any excess oil.
8. Serve the frittole warm with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 frittole
Nutritional information:
Calories: 75
Fat: 4g
Saturated Fat: 1g
Cholesterol: 18mg
Sodium: 170mg
Carbohydrates: 7g
Fiber: 0g
Sugar: 0g
Protein: 3g
Substitutions for ingredients:
- Instead of prosciutto, you can use cooked bacon or ham.
- Instead of parsley, you can use chopped fresh basil or thyme.
Variations:
- Add chopped sun-dried tomatoes or olives to the batter for extra flavor.
- Make a sweet version by omitting the prosciutto and adding sugar and cinnamon to the batter. Serve with honey or jam for dipping.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy frittole.
- Don't overcrowd the pot when frying to prevent the frittole from sticking together.
- Serve the frittole immediately after frying for the best texture.
Storage instructions:
Store any leftover frittole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the frittole in a 350°F oven for 5-10 minutes until heated through and crispy.
Presentation ideas:
Serve the frittole on a platter with a variety of dipping sauces for a fun and interactive appetizer.
Garnishes:
Garnish the frittole with chopped fresh herbs or grated Parmesan cheese.
Pairings:
Pair the frittole with a crisp white wine or a cold beer.
Suggested side dishes:
Serve the frittole with a simple green salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the frittole are too greasy, the oil may not be hot enough or the frittole may have been overcrowded in the pot.
- If the frittole are too dense, make sure not to overmix the batter.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the frittole are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Frittole are a traditional Italian street food made with leftover bread dough and fried until crispy. This version adds prosciutto and Parmesan cheese for extra flavor.
Flavor profiles:
Savory, salty, crispy
Serving suggestions:
Serve the frittole as an appetizer or snack.
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Region: Italian