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  • Vegetable Fritters

    Roberto Flore, the talented chef at Antica Dimora del Gruccione, a family-owned hotel and restaurant, showed me how to make these fritters, which are one of my favorite appetizers. When I am fortunate enough to have dinner at Antica Dimora del Gruccione, I anxiously anticipate Roberto’s fritters. They are seasonal, and the ingredients change depending on what is locally available. But no matter what greens Roberto uses, the fritters never disappoint.

    Pair with Sardus Pater AD49. This unique bubbly is a perfect match for the crisp and rich fritters.

    • 2 cups (260 g) finely chopped seasonal green vegetables (wild fennel or fennel greens, asparagus, zucchini, etc.)
    • 2 large eggs, lightly beaten
    • ½ cup (119 mL) extra virgin olive oil
    • 1⅓ cups (167 g) all-purpose flour
    • Sea salt, to taste
    • 1 quart (948 mL) frying oil*

    1.In a mixing bowl, combine the greens, eggs, olive oil, flour, and salt. Stir well. The dough should be thick.

    2.In a deep frying pan or a Dutch oven, heat the oil. Spoon the dough into the hot oil and cook the fritters for 2 to 3 minutes per side, until they are golden brown. Remove from the oil and place on paper towels to absorb the excess oil.

    3.Transfer the fritters to a serving bowl or platter and serve hot.

    *I use extra virgin olive oil for frying these fritters, but Roberto prefers the lighter flavor of peanut oil. If you use extra virgin olive oil, keep in mind that it smokes at a lower temperature than peanut oil, so be careful not to burn it.


Copyright © 2013 Viktorija Todorovska All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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