Frittura Italiana

renato solprieto.PNG
renato solprieto.PNG

Our Italian Chef, Renato Solprieto makes his Frittura Italiana! For more information on Renato, CLICK HERE.

Frittura Italiana

In a bowl put 250 grams of 00 type flour ( CAPUTO FLOUR from Naples)

Add a half of a package of yeast and mix together

Create what in Italy we call the " fountain": use your fingers create a hole in the middle of the flour where you will add the cold water and the egg

Add 1 egg and salt a dash of salt

Add a little bit of cold water. Little by little gather the flour into the circle working with your fingers

Usually for 250 grams you have to add a little more than 2 glasses of water.

The consistency should be way different from a pizza dough, more liquidly.

Let it rest for 1 or 2 hours

Cut some veggies: zucchini, eggplants, broccoli, mushrooms, sweet potatoes, potatoes

Dip the veggies in your dough removing the excess dough and then deep fry them in peanut oil if you use a deep fryer or extra virgin olive oil if you use a frying pan

Add salt to taste and eat them hot!