Frisceu

Frisceu (Ligurian Fried Bread Fritters)

Frisceu are thin, lacy fried fritters from Liguria, traditionally eaten as an appetizer or with aperitifs. The simple batter of flour, water, yeast, and olive oil puffs into delicate golden crisps when fried.

Prep

60 min

Cook

15 min

Total

75 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •250 g (8 oz (about 2 cups)) all-purpose flour, Italian '00' works well, but plain AP is fine
• •400 ml (1¾ cups) lukewarm water, around 30°C / 86°F to activate the yeast
• •7 g (1 packet (¼ oz)) active dry yeast, or 15 g / ½ oz fresh yeast
• •5 g (1 tsp) fine sea salt
• •500 ml (2 cups) extra virgin olive oil, for frying; Ligurian olive oil is traditional, but any mild EVOO works. Peanut or sunflower oil may be substituted for a more neutral flavor.
• •1 tbsp olive oil, for the batter

Steps

1. 1 In a large bowl, dissolve the yeast in the lukewarm water and let it sit for 5 minutes until foamy.
2. 2 Whisk in the flour, salt, and 1 tablespoon of olive oil until smooth. The batter should be very loose, about the consistency of heavy cream; add a splash more water if needed.
3. 3 Cover the bowl with a kitchen towel and let the batter rest and ferment for 45-60 minutes at room temperature, until small bubbles appear on the surface. Do not let it double.
4. 4 Pour the 500 ml of olive oil (or substitute) into a heavy, deep skillet to a depth of about 1 cm (⅓ inch). Heat over medium until the oil reaches 170-175°C / 340-350°F; a small drop of batter should sizzle and rise immediately.
5. 5 Using a ladle or small cup, pour about 2 tablespoons of batter in a slow, thin stream into the hot oil in a circular motion, forming a loose lace about 10 cm / 4 inches across. Fry 2-3 frisceu at a time without crowding.
6. 6 Fry for 30-45 seconds per side, until pale golden and crisp. They should be feather-light and lacy.
7. 7 Lift out with a slotted spoon or spider and drain on paper towels. Sprinkle lightly with salt while still hot.
8. 8 Repeat with the remaining batter, checking the oil temperature between batches and adjusting the heat as needed.
9. 9 Serve immediately, while warm and crisp. Frisceu are best eaten the day they are made.