Frittelle di Parmigiano (Fried Parmigiano Fritters) by Chef Leo Spizzirri

This addictive Italian street food is easy to make and will keep your guests coming back. You can use this recipe with Parmigiano Reggiano or get creative and use zucchini, mushrooms and whatever you like. Recipe is below. Please subscribe to our channel and visit our website at https://pizzaculinaryacademy.com

RECIPE
250g 00 flour (OO to substitute All Purpose flour)
88g grated Parmigiano Reggiano, grated just before you are going to use it (This recipe works best with this cheese, but if you don't have any on hand, use a good quality Italian cheese)
3 large eggs
9g Sea Salt
188g whole milk

Mix the flour, cheese and salt.
Mix the eggs and milk.
Make a well in the center of the bowl with your dry ingredients.
Pour in the egg-milk mixture.
Mix this by hand, and try to incorporate air by using a slapping motion (see the video)
Let the batter rest for 90-120 minutes.
Heat canola oil in a frying pan to about 350-360 degrees F (it's recommended to actually measure the temperature to get the best result)
Put a spoonful of batter into the hot oil.

Fry until brown and remove from the oil with a slotted spoon. Place on a plate with paper towel to remove excess oil and then serve. Traditionally Frittelli are served in a paper cone as shown in the video.

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Видео Frittelle di Parmigiano (Fried Parmigiano Fritters) by Chef Leo Spizzirri канала North American Pizza & Culinary Academy