This is the second installment in my Regions of Italy project. It’s Pallotte Cace e Ova, or Cheese and Egg Fritters.
The original recipe called for extra virgin olive oil for deep frying. I find this a bit nutty. In the first place, extra virgin olive oil has a low smoke point, which means that the risk of burning is quite high. (You can argue with me about that if you want, but I’ve seen olive oil scorch way too quickly, so I stick with that belief.)
Second, extra virgin olive oil so expensive that the thought of filling a pot with 3 or so inches of it makes me dizzy. Also, the general belief is that so much of the flavor of extra virgin olive oil is lost when it’s heated, and so it’s not worth using to cook, which is why I use regular olive oil even for sauteing. So, for deep frying, I prefer to use peanut or some other cooking oil. But I’ll leave that choice up to you.
The fritters can be eaten by themselves, but are often served with tomato sauce. Having said that, I found that a spritz of lemon made them taste fabulous. Enjoy! Continue reading