Parmesan and Parsley Fritters
"This is Sabia Tortella's recipe from Abruzzo. These delicious fried cheese balls are crunchy on the outside and soft inside. They are great served with a fresh tomato or pepper sauce — either as a vegetarian main course or on the side for dipping as antipasto. Try to find a coarse country loaf that has gone a little stale — the bread should bounce back to life after being soaked and squeezed...."
INGREDIENTS
•
2 1/4 pounds fresh, ripe, and very red tomatoes, quartered
•
4 sprigs basil
•
1 medium-sized red onion, peeled and quartered
•
1/4 cup plus 1 tablespoon extra-virgin olive oil
•
2 cloves garlic, peeled and smashed lightly using the flat side of a knife
•
Salt and freshly ground black pepper, to taste
•
1 teaspoon sugar (optional)
•
5-7 ounces stale bread, crust removed
•
1/4 cup parsley leaves
•
1 clove garlic
•
3 medium-sized eggs, plus more as needed
•
2 cups finely grated Parmesan
•
Salt and pepper, to taste
•
Sunflower oil, for deep-frying
Comments & Reviews
Just A Pinch Sweepstakes