Genovese Frisceau Quick Recipe for Soft, Puffy Fritters (The Secret of Double Fermentation)
Ligurian cuisine is a “peasant” cuisine that relies primarily on what the land provides, such as the little greens that embellish many dishes.
One of the typical recipes from this region are cuculli, an appetizing and very tasty starter made with few ingredients and easy to make.
They are often served together with panissette. These are little fritters, crispy outside and soft inside, flavored with chives or other garden herbs.
Try them and you won’t be disappointed but… be careful… one leads to another!!! So what are you waiting for? Hurry and turn on the stove — let’s begin.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking time: 3 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2 cups 00 (Italian) flour
- 1/2 cup sparkling water
- 3 tbsp + 1 tsp water (still)
- 2/3 tsp fresh baker's yeast (about 6 g)
- 1 tsp sugar
- to taste aromatic herbs (chives, sage)
- vegetable oil (for frying)
- to taste salt
Tools
- Kitchen scale
- Bowl
- Plastic wrap
- Deep pot or pan for frying
Step-by-Step Preparation
Activating the Yeast: In a large bowl, crumble the fresh baker’s yeast. Add the sugar and the 3 tbsp + 1 tsp of lukewarm still water. Mix thoroughly until the yeast has completely dissolved.
Base Preparation: Add the 2 cups of 00 flour and begin to mix.
Sticky Batter: Gradually add the cold sparkling water, little by little, continuing to mix. Work the dough until you obtain a homogeneous, sticky, and tacky batter.
First Rise: Cover the bowl with plastic wrap and let it rise at room temperature for about 1 hour.Chopping the Herbs: Meanwhile, finely chop the aromatic herbs you have chosen.
Division: Divide the risen batter into as many bowls as the herbs you plan to use (for example, if you chose sage and chives, divide into two bowls).
Flavoring: Add the chopped herbs to each bowl and gently mix to distribute them evenly in the batter.
Second Rise (Final Proof): Cover all the batters with plastic wrap and let them rise again for about 2 hours.Heating the Oil: Heat plenty of vegetable or peanut oil in a tall, narrow pot. The oil should be very hot (about 338–356°F).
Frying in Batches: When the oil is ready, drop spoonfuls of batter into the hot oil. Fry in batches (about 5 or 6 fritters at a time) to avoid lowering the oil temperature too much.
Cooking and Draining: Fry the Frisceau for about 5 minutes, turning them until they are well puffed and golden on all sides. Drain them immediately on paper towels to remove excess oil.
Serving: Lightly salt them on the surface and serve immediately, while still hot.
The tip I reveal (the double fermentation and sparkling water):
Separate Double Fermentation: Instead of letting the batter rise only once, divide it and add the aromatic herbs before the second rise. This allows the dough to develop a stronger gluten network in the first phase, and to incorporate the aroma and air of the herbs in the second, ensuring more lift and softness.
Sparkling Water: The sparkling water, added gradually, helps create a light and sticky batter, and its bubbles contribute to the lightness during frying.
Notes on Ingredients
Sparkling Water: It is essential that the sparkling water is cold to work the batter best.
Aromatic Herbs: The original Genovese often uses a mix of Ligurian herbs such as sage and chives. Choose your favorites, but make sure they are finely chopped.
Frying Oil: Peanut oil has a high smoke point and is ideal for frying these fritters.
Uses, Pairings and Storage
Suggested Uses and Pairings
Ligurian Starter: Frisceau are the typical Ligurian starter, ideal to open a themed meal.
Perfect Appetizer: Serve them with homemade mayonnaise or an aioli for a tasty aperitivo.
Wine Pairing: They go perfectly with a light, dry Ligurian white wine, such as Vermentino or Pigato.
Storage
Cuculli are a dish that must be eaten immediately after frying to appreciate their puffy and crispy texture.
They are not suitable for storage, as they tend to deflate and soften quickly.
FAQ (Questions and Answers)
Can I use other flours?
00 flour is the most suitable for this recipe, as its low strength allows you to obtain a very soft batter that is not too elastic, essential for the final fluffiness.
Why do I need to divide the dough?
Dividing allows you to flavor the batter in multiple variations, but above all it gives a second rise after adding the aromatic herbs.
What happens if the oil wasn’t hot enough?
If the oil is lukewarm, the cuculli will absorb too much fat, becoming heavy and greasy. The oil must be very hot to seal the outside quickly and allow them to puff without absorbing oil.
Can I prepare the batter in advance?
You can complete the first rise (1 hour) in advance. Before frying, however, you will need to complete the flavoring and the second 2-hour rise.
