Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. 6 tablespoons Italian bread crumbs

  3. 4 tablespoons grated Parmigiano Reggiano cheese

  4. 4 tablespoon grated provolone or Romano cheese º teaspoon salt º teaspoon pepper

  5. 6 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. In a large bowl, mix the eggs, bread crumbs, Parmigiano Reggiano cheese, provolone, salt and pepper.

  2. Heat half the oil in a large sautÈ pan set on medium-high heat until sizzling, about 2 minutes. When the oil is ready, reduce the heat to medium. Carefully spoon generous tablespoons of the bread mixture (about 6 or 8) into the hot pan. Flatten each cake slightly with the back f your spoon and fry for about 1 ? minutes on each side. They cook quickly and rise slightly during cooking. Transfer the cakes to a plate lined with paper towels to drain off the excess oil. Repeat the process until all the batter is cooked. The fritters are delicious hot from the pan or reheated in the oven the next day.


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