Monday, April 12, 2010

Savory Egg Fritters ~ Mini Size

Savory Egg Fritters
From the kitchen of Once Upon a Plate

Good as an appetizer with cold drinks, or as a side with fried fish.
(Double this recipe to serve about 6 as an appetizer)

2 eggs
1 T freshly grated Parmesan Cheese
1 clove garlic, finely chopped
¼ cup dry, unflavored bread crumbs
Freshly ground pepper
Vegetable oil for frying, 1-inch deep in pan


In a medium-size bowl, beat eggs lightly. Add all other ingredients to the bowl (except oil) and mix thoroughly.

In a frying pan heat oil over medium-high heat until very hot (about 375*(F) Test by dropping a driblet of batter into hot oil. Batter should seize and instantly float to the surface.

Without crowding the pan, one at a time, place 1-teaspoonfuls of batter into the pan.*

When the fritters have puffed, turn them so they cook evenly, and have formed a golden crust all over. As they are done transfer to paper towels to drain (or a cooling rack set upon a platter or brown paper bag.)

Serve at once, as soon as the entire batch is done.

* To make these mini-size: I use a 1/2 teaspoon measuring spoon, scoop the batter, level it off then roll it out of the spoon into the hot oil with a 1/4 teaspoon measuring spoon.

Marcella Hazan suggests serving them as an appetizer with a glass of white wine, or along with fried fish.

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