Recipe: Robiola fritters with marjoram

Fritters with aromatic herbs
September 20, 2010

As a child I remember the ritual of the bread baking at my grandmother's house as a kind of celebration: my grandmother kneaded an incredible amounts of dough, she made bread of any type and shape, pizza and thick bread sticks that she baked in a large wood stove.

She also fried a small portion of bread dough in an old iron frying pan, and we all enjoyed these fritters while everything else was cooked.

Growing up I made often these fritters as a snack, with a twist: the stuffing. They can be stuffed with tuna, anchovies ... but the most successful ones are always the ones with cheese and aromatic herbs.

Robiola fritters with marjoram

Robiola fritters with marjoram

Divide the bread dough into balls of the size of an apricot and stretch 1cm thick.

FrittersStuff them with a spoonfol of robiola (or other creamy cheese and sprinkle with marjoram.

Close the fritters, carefully pressing the edges and fry them in hot oil on both sides.

Fritters with SauceA tip: Robiola fritters were delicious served with the Banana Sweet Chili Sauce.

ChiliOne year ago:

It's raining on chili peppers

I'm sending this to Yeast Spotting.

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