The AGRETTI AND OLIVE FRITTERS are a great idea for an easy, tasty and original appetizer, also perfect to pair with some good bubbles for a delicious aperitif. It’s a simple and quick dish to prepare, great for vegetarian and vegan friends, but that will surely be welcomed with satisfaction by everyone.
The unique, slightly tangy flavor of agretti (also known as “barbe di frate” in some regions) and the rich, intense flavor of the olives give these fritters a Mediterranean touch that makes them simply irresistible.
Naturally, as with all fried foods, you need to pay attention to details: follow the step-by-step photo recipe below and fry in a good oil at the right temperature. Finally — although it probably goes without saying — serve the fritters piping hot so they remain crispy and can release all their flavor.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 cups all-purpose flour (00)
- 1 cup sparkling water (cold)
- 1 tsp fresh brewer's yeast
- 5.3 oz agretti (salsola soda) (cleaned and chopped)
- 1/4 cup green olives (pitted and seasoned)
- 1/4 cup grated Parmesan
- 1/2 tsp salt
- to taste black pepper
- 1 1/2 cups peanut oil (for frying)
Tools
- 1 Bowl
- 2 Pots
- 1 Cutting board
- 1 Sieve
- 1 Plastic wrap
- Paper towels
- 1 Whisk
Steps
Preparing the AGRETTI AND OLIVE FRITTERS is really child’s play.
In a large bowl, crumble the yeast and dissolve it well in the sparkling water. Add the sifted flour and mix everything until you obtain a smooth batter.
Cover with plastic wrap and let it rise for at least 1 hour or until doubled in volume, in a switched-off oven with the light on or in any dry place.
Clean the agretti by removing the root ends and rinse them thoroughly to remove any soil.
Bring plenty of salted water to a boil and blanch the agretti for 5 minutes. Drain them with a slotted spoon and stop the cooking by placing them in a bowl with ice water.
Once well chilled, drain carefully and roughly chop them.
Once your dough has risen, add the salt, pepper, Parmesan, agretti, chopped olives and mix well.
Heat the peanut oil in a high-sided saucepan. Using two teaspoons, take small amounts of batter and let them slide gently into the hot oil. Fry a few fritters at a time to avoid lowering the oil temperature too much.
Fry for 2 minutes, turning the agretti and olive fritters often; they will puff up and color on all sides.
Remove the agretti and olive fritters from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Lightly salt them and serve them very hot.
STORAGE
You can freeze the fritters. Simply fry them without letting them brown, drain and once cold place them in freezer bags. When needed, just bake them in the oven for a few minutes or fry them again until lightly golden.
