Frittele "Little fried things"

Course: Snack

Cuisine: Italian

Prep Time: 20

Cook Time: 30

Cooling: 20

Total Time: 1 10

Servings:

Calories: 230.5kcal

These are basically "fritters" . The filling can be adjusted to your liking and to the ingredients you have on hand. This will get you started.

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Ingredients

Frittelle Filling

▢ ¼ cup olive oil extra virgin, to cover the bottom of frying pan
▢ 1 to 3 clove garlic
▢ 3 to 6 scallions (green onions), cut into 3 inch lengths
▢ can tomatoes drained
▢ 1 cup wine dry white
▢ pinch salt
▢ Mozzarella cheese cubed
▢ basil fresh, chopped

Dough

▢ 1 lb. basic flour dough use your favorite or purchase frozen and then thawed.

Instructions

Fry clove(s) of garlic until it turns to a golden brown color. Add the scallions, saute, Add the can of tomatoes, a cup of dry white wine, a pinch of salt and cook over low heat for 30 minutes. Set aside to cool prior to "stuffing" in the dough of the frittelle.
Lightly flour the counter surface or board and top of the dough to prevent sticking to the rolling pin as you fatten the dough to approximately 1/8 inch into rough disc shapes about 4 in in diameter.. Add your filling. Fold over and pinch the edge of the shapes to form a border. Seal the edge with a ravioli cutter if available, a fork will work too.
Deep fry the discs in more olive oil until golden brown.
Drain the excess olive oil and arrange on a serving tray or plate. Serve while very warm.

Notes

You can fry the dough without filling and use as a "bun" like you would with hamburger buns. Slice and fill using you favorite ingredients. I like these plain with butter and honey. Other suggested fillings would include: ricotta, mozzarella or Parmesan cheese, cured meats, vegetables and of course include some fresh herbs. Be creative.

Note: By deep frying these their are "Frittele"s a similar thing baked instead might be called a calzone. Originating in 1700's Naples, Italy, calzones were sold on the streets and intended to be eaten on the go. Calzones were actually formed by simply folding an uncooked pizza in half before baking it.

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