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Pecorino Fritters

From Italian Cooking and Living, February/March 2005

vegetable oil for frying

1 pound day-old bread, crust

removed, crumbled

1 cup freshly grated pecorino (or substitute domestic Romano)

4 eggs

3 tablespoons chopped parsley

1 clove garlic, minced

salt and freshly ground pepper

flour for dusting

1/2 cup tomato sauce, heated

lettuce leaves for garnish

parsley for garnish

In a deep skillet over medium-high heat, warm 3 inches of vegetable oil. Meanwhile, in a bowl, combine the crumbled bread, pecorino, eggs, parsley and garlic. Season with salt and pepper, and mix. Dust your hands with flour, and form the mixture into golf-sized balls. Carefully lower the balls into the hot oil, reduce the heat, and fry for about 5 minutes, or until golden. (You may have to do this in batches.) Remove with a slotted spoon, and drain on paper towels. Serve warm on a bed of tomato sauce, and garnish with lettuce leaves

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana