Ingredients with Measurements:
- 1 cup Gran Cacio di Morolo 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:
- Mixing bowl
- Whisk
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the grated Gran Cacio di Morolo cheese, all-purpose flour, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together the milk, eggs, and chopped parsley.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Heat the vegetable oil in a frying pan over medium-high heat.
5. Using a spoon, drop the fritter batter into the hot oil, making sure to leave enough space between each fritter.
6. Fry the fritters for 2-3 minutes on each side, or until golden brown.
7. Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain excess oil.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12 fritters
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 4g
Cholesterol: 55mg
Sodium: 250mg
Total carbohydrates: 11g
Dietary fiber: 0g
Total sugars: 0g
Protein: 6g
Substitutions for ingredients:
- Gran Cacio di Morolo cheese can be substituted with any hard, salty cheese such as Pecorino Romano or Parmesan.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of this recipe.
- Fresh parsley can be substituted with any fresh herb of your choice.
Variations:
- Add chopped cooked bacon or ham to the fritter batter for a meaty twist.
- Add chopped jalapeños or red pepper flakes for a spicy kick.
- Serve the fritters with a side of marinara sauce for dipping.
Tips and tricks:
- Make sure the oil is hot enough before adding the fritters to ensure they cook evenly and don't absorb too much oil.
- Don't overcrowd the pan when frying the fritters to prevent them from sticking together.
- Use a slotted spoon to transfer the fritters to a paper towel-lined plate to remove excess oil.
Storage instructions:
Store any leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fritters in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the fritters on a platter and sprinkle with chopped fresh parsley for a pop of color.
Garnishes:
Garnish the fritters with a sprinkle of grated cheese or a drizzle of honey for added flavor.
Pairings:
Pair the fritters with a crisp green salad or a bowl of tomato soup for a complete meal.
Suggested side dishes:
Serve the fritters with a side of roasted vegetables or garlic bread.
Troubleshooting advice:
- If the fritters are too dry, add a splash of milk to the batter to thin it out.
- If the fritters are too wet, add a tablespoon of flour at a time until the batter thickens.
Food safety advice:
Make sure to cook the fritters to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Gran Cacio di Morolo is a hard, salty cheese made from sheep's milk in the Lazio region of Italy. It has been produced for centuries and is a staple in Italian cuisine.
Flavor profiles:
The Gran Cacio di Morolo cheese adds a salty, nutty flavor to the fritters, while the fresh parsley adds a touch of freshness.
Serving suggestions:
Serve the fritters as an appetizer or a light lunch.
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Region: Italian