Ingredients
For dough
2 1/2 cups flour
4 tablespoons vegetable oil or lard
2 egg yolks
1 tablespoon water
1 teaspoon salt
For filling
3/4 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
2 small eggs
1/4 cup salami or prosciutto, diced (optional)
1 tablespoon parsley, finely chopped (optional)
1/2 teaspoon pepper (optional)
vegetable oil for deep frying
Directions
Mix the flour, vegetable oil, egg yolks, water and salt together.
Work into a malleable, firm dough, kneading for about 10 to 15 minutes.
Form into a ball, wrap with plastic wrap, and let it rest for 1/2 hour.
Meanwhile beat the eggs.
Make the filling, mixing thoroughly with a wooden spoon.
Roll out the dough to about 1/8 inch thick.
Using a cookie cutter cut out 3-inch rounds (Process a few at a time as the dough can easily dry out and when it does, it will be harder to fold over and seal into half moons.).
Put a little of the filling on each round and then fold over to form a half moon.
Seal with a fork.
Heat up the oil and deep fry a few at a time until golden brown.
Remove with a slotted spoon and drain on absorbent paper towels.
Serve hot.
Notes
These savory cheese-filled fritters are easy to do. Many regions in Southern Italy make them -- the names differ, but not the ingredients (The cheeses used are generally a combination of Parmesan, Pecorino, mozzarella and/or ricotta). Sometimes parsley is added, and sometimes salami or prosciutto, but that's about it. Whether these fritters are round shaped or squared or crescent-shaped will make little difference -- either one likes savory cheese-stuffed fritters or one doesn't. Comments and photo: Mary Melfi. |