The Cheese Fritters from Sori are a delicious specialty from Recco, Uscio, Camogli and, as the title suggests, Sori. They are a variation of the Recco cheese focaccia, with a different cooking method: the original recipe involves frying in hot oil and does not use yeast. Every year, on Easter Monday and the following weekend, Megli (above Recco) hosts the fritter festival, attracting thousands of tourists and hungry Genoese. The fritters (fugassette in dialect) can be enjoyed as a main dish, as a second course, or served as an appetizer and paired with a glass of white wine. Now I’ll explain the recipe, which is very simple. I was undecided on which to give you because I have two, but this one is just right (my son confirmed it). So, let’s get to work… I almost forgot, just flour and milk, and of course stracchino, which must melt during frying.
Recipe updated on 10/02/2020
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: All seasons
Ingredients
- 1 3/4 cups All-purpose flour
- 1/2 cup Milk
- 7 oz Stracchino cheese
- 3/4 tsp Fine salt
- 34 oz Peanut oil
Tools
- Bowl
- Workboard
- Frying Pan
- Pasta Roller
- Pasta Machine
Steps
Knead the flour with the warm milk. You can do it by hand or, like I do, start in the mixer and then continue manually on the workboard. Do not add salt because it should be added at the end. The dough should be soft. Cover the dough with plastic wrap and let it rest for 30 minutes.
After the resting time, take the dough and use the pasta machine to roll out thin sheets starting from the first setting and ending with the penultimate. Cut rectangles from the dough, 4 x 5 inches or as preferred, place a piece of stracchino in the center, fold in half, and seal the edges well so the cheese doesn’t escape.
To seal even better, use the pasta cutter wheel around the edges. In a small pan with high edges, pour the peanut oil and when it reaches the right temperature (do the toothpick test), place the fritters in. It’s important to cook a few fritters at a time, two or three, and while frying, move them so that many bubbles form. As soon as they are colored, turn them quickly and after a few seconds, drain them, let them dry on a paper towel, and salt. Serve the Cheese Fritters from Sori piping hot.
