Sophie makes bread and cheese fritters (polpette di pane), which are a hit with the regulars at her local bar.
Ingredients
Method
- Break the bread up into chunks, crusts and all. Soak in cold water for 10 minutes or so. Squeeze out the water and plop into your mixing bowl. Beat in all the remaining ingredients except the oil. Don’t add salt – the cheese will be salty enough on its own.
- Use a deep-fat fryer if you have one, or if not heat a 7.5-10 cm depth of oil in a saucepan. Slide in a test-run dessert-spoonful of the batter mix and cook until golden brown, turning carefully once or twice. This should take around 3-4minutes. If it cooks too quickly reduce the heat of the oil.
- Drain the fritter on kitchen paper, and bite into it as soon as the heat will let you. The outside should be firm with a hint of crispness, the inside tender but set, and divinely cheesy. Add more pepper if you like. Now fry the rest of the batter, spoonful by spoonful, until you have a burnished heap of golden fritters.
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Overall Rating:
4.30
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