Yeast Fritters (Rome)
I first learned to make these delicious snacks in the apartment of my friend Diane Seed, who lives just across from the Colosseum in Rome. These are a traditional Roman snack that are often made for a nighttime nibble using ingredients out of the pantry. I make these for parties and classes, and everyone loves them. They’re salty and airy, perfect with a glass of Prosecco.
300 grams flour
25 grams fresh yeast
1/4 cup pitted black olives, chopped
4 sun-dried tomatoes, chopped
200 grams Parmesan or Pecorino cheese, grated
1/4 cup onion, finely chopped
oil for deep frying
Dissolve yeast in 1 cup tepid, lightly salted water. Stir into the flour with enough tepid water to make a thick dough. Cover with a clean cloth and let rise in a warm place for about 1 hour. When ready to serve stir in the chopped ingredients. Heat the olive oil in a large pan, and when the oil is 370 degrees drop in spoonfuls of the mixture. They cook very quickly so they can fried in batches. Stir them around so they don’t stick together, and when golden brown remove with a slotted spoon and drain on paper towels. Serve at once.