Parmesan Fritters
Chef Amanda Freitag of Sette Enoteca e Cucina—Brooklyn, NY
Adapted by
August 2006

Yield: 8 Serving


  • 7 eggs
  • 2 ½ cups all purpose flour
  • 2 ¼ cups water
  • 1 teaspoon cayenne pepper
  • 2 teaspoons crushed red pepper
  • 1 teaspoon salt
  • 1 cup diced fresh mozzarella
  • ½ cup grated parmesan cheese
  • ½ pound butter (2 sticks)
  • ¼ cup chopped parsley
  • 1 cup diced smoked ham

Combine water, butter, salt, cayenne and crushed red pepper together in a heavy bottomed medium saucepot and bring to a boil. Turn heat down to low and stir in flour with a wooden spoon. Stir and cook the flour mixture until it forms a ball and starts to lift from the sides and bottom of the pan. Remove from the heat and combine the eggs one at a time until they are completely incorporated. Return to a low heat and parmesan, parsley and the ham. Stir this mix over low heat for about 3 minutes and then remove from the heat and add mozzarella. Cool this mixture to room temperature, then form into golf ball-sized dumplings. Heat canola oil to 350 degrees and fry the fritters. When golden brown and floating on the surface, remove the fritters onto a paper towel, dust with more grated parmesan, and serve immediately.