Neapolitan mixed fritters

Mixed fritters finished dish

Mixed fritters finished dish

Napoli crestPasta cresciuta. From Naples. My local pizzaria here in Bari is Neapolitan and cooks what the locals regard as “thick” pizzas. The Barese go there when they want some foreign food ūüôā They also cook a few specialities from Naples, such as arancini and this dish. Pasta cresciuta means “grown dough”, because the batter contains yeast. You can cook them without a filling, or with some of the more ¬†traditional ones such as courgette flowers or anchovies. Alternatively experiment with what you have to hand. The batter will make about 60-80 pieces.

Mixed fritters ingredients

Mixed fritters ingredients

  • Sun-dried tomato halves, soaked to soften
  • Courgette (Zucchini)¬†flowers picked over to make sure they don’t contain any insects etc.
  • Large sage leaves
  • Anchovy fillets
  • Oil for deep frying (traditionally¬†olive oil, but sunflower oil is acceptable)

For the batter

  • 1 cube of fresh yeast
  • 320ml lukewarm water
  • 300g oo flour
  • A pinch of salt

First make the batter. Dissolve the yeast in the water. Sift the flour into a bowl and add the salt. Make a well in the centre and add the yeast mixture. Beat it with a whisk until smooth. Cover and leave in a warm place for 1 Р2 hours to rise. It should about double in size.

Mixed fritters batter

Mixed fritters batter

Heat a pan full of oil to a medium heat, about 180¬įc. If the oil is too hot the fritters will be raw on the inside and burnt on the the outside. If the temperature is too low they will be soggy. A litte experimentation may be needed to get it right.

Mixed fritters cooking

Mixed fritters cooking

To make plain fritters, drop tablespoons of the batter into the hot oil. Cook until they are lightly browned, turning once. You are aiming to keep a reasonably soft texture. Think savory doughnuts. Drain on kitchen paper. Dip the various fillings into the batter and continue as before.

They are best eaten hot, but may also be eaten cold.

Fried courgette flowers

Fiori di zucca fritti. Courgette flowers are just starting to become available in markets in¬†the UK, however, I wouldn’t attempt this dish unless you can get them really fresh. If you grow your own courgettes, you’re laughing . I am growing them in pots on my balcony this year so this recipe will get a lot of use.

Flower on the plant

Flower on the plant

To trim, if they are male flowers they will have a straight stalk, trim the ends if needed, gently open up the flower and pinch out the stamens.  If they are female flowers they will have a courgette attached. If it is a baby, cut it into 4, but leave it attached to the flower, otherwise detach the flower. Serves 4

Courgette flowers

Courgette flowers

  • 12 courgette flowers, trimmed

For the batter

  • 350g 00 flour
  • 400 ml cold water
  • A large pinch of salt

Mix together the flour, water and salt. Add enough water to get a consistency of single cream. Leave to rest for an hour or so.

Fried cougette flowers batter

Fried cougette flowers batter

Dip the flowers in the batter and deep fry until they are lightly brown

Fried courgette flowers frying

Fried courgette flowers frying

Drain on kitchen paper, season with salt and serve immediately.

Fried courgette flowers finished dish

Fried courgette flowers finished dish