Recipe courtesy of Christian Petroni
From:
Food Network Magazine
Cacio E Pepe Fritters
- Level: Easy
- Yield: About 44 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 44 servings
- Calories
- 107
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 21
- Sodium
- 146
- Total: 1 hr
- Active: 45 min
Ingredients
1/4 cup extra-virgin olive oil, plus more for frying
Coarsely ground pepper
1 pound spaghetti, cooked and chopped into 2-inch pieces
2 cups all-purpose flour
Kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups buttermilk
3 large egg yolks
1 1/2 cups grated Pecorino Romano cheese, plus more for topping
6 ounces fresh mozzarella cheese, cut into 1/4-inch pieces
Directions
- Combine the olive oil and 1 1/2 tablespoons pepper in a small saucepan and cook over medium heat until just starting to bubble, 3 to 5 minutes. Put the spaghetti in a medium bowl and pour the olive oil mixture over the top. Mix to combine and set aside.
- Combine the flour, 1 1/2 tablespoons salt, the baking powder and baking soda in a large bowl. In a separate bowl, whisk the buttermilk and egg yolks. Form a well in the center of the dry ingredients and add the buttermilk mixture. Whisk until the batter is well combined (there will still be some small lumps).
- Add the spaghetti, pecorino and mozzarella to the batter. Mix well with a rubber spatula.
- Preheat the oven to 250 degrees F. Fill a large skillet with about 1/2 inch olive oil and heat until a deep-fry thermometer registers 325 degrees F. Working in batches, scoop the spaghetti mixture into the skillet (about 2 tablespoons per fritter); flatten slightly with a metal spatula. Fry the fritters, flipping once, until golden brown and warmed through, about 4 minutes. Remove to a paper towel-lined plate to drain, then transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters. Top with more pecorino before serving.