Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 1/2 cup milk
- 1/2 cup grated Pecorino della Garfagnana cheese
- 1/4 cup chopped fresh parsley
- Vegetable oil for frying
Special Equipment Needed:
- Large mixing bowl
- Whisk
- Deep-fry thermometer
- Slotted spoon
- Paper towels
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
2. In a separate bowl, beat the eggs and milk together.
3. Add the egg mixture to the dry ingredients and stir until well combined.
4. Add the grated Pecorino della Garfagnana cheese and chopped parsley to the batter and stir until evenly distributed.
5. Heat vegetable oil in a large pot or deep fryer to 350°F.
6. Using a small cookie scoop or tablespoon, drop the batter into the hot oil, being careful not to overcrowd the pot.
7. Fry the fritters for 2-3 minutes, or until golden brown and crispy.
8. Use a slotted spoon to remove the fritters from the oil and place them on paper towels to drain excess oil.
9. Repeat with the remaining batter.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- Makes about 20 fritters
Nutritional information:
- Calories: 90
- Fat: 5g
- Carbohydrates: 7g
- Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Pecorino della Garfagnana cheese can be substituted with Parmesan cheese or another hard, salty cheese.
Variations:
- Add chopped sun-dried tomatoes or olives to the batter for extra flavor.
- Serve the fritters with a dipping sauce, such as marinara or pesto.
Tips and Tricks:
- Make sure the oil is at the correct temperature before frying the fritters to ensure they cook evenly and don't absorb too much oil.
- Use a small cookie scoop or tablespoon to portion out the batter for uniform fritters.
- Don't overcrowd the pot when frying the fritters, as this can cause the oil temperature to drop and result in soggy fritters.
Storage Instructions:
- Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the fritters in a 350°F oven for 5-10 minutes, or until heated through and crispy.
Presentation Ideas:
- Serve the fritters on a platter with a sprinkle of chopped parsley for garnish.
Garnishes:
- Chopped parsley or basil
Pairings:
- Serve the fritters as an appetizer or snack with a glass of white wine.
Suggested Side Dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables
Troubleshooting Advice:
- If the fritters are not crispy, the oil may not be hot enough. Increase the temperature and try again.
- If the fritters are falling apart in the oil, the batter may be too wet. Add more flour to thicken the batter.
Food Safety Advice:
- Use caution when working with hot oil.
- Make sure the fritters are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
- Pecorino della Garfagnana is a type of sheep's milk cheese from the Garfagnana region of Tuscany, Italy.
Flavor Profiles:
- The fritters have a savory, cheesy flavor with a hint of parsley.
Serving Suggestions:
- Serve the fritters as an appetizer or snack.
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Region: Italian