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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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