This fritter recipe is a play off the classic pate e choux, which is a French pastry dough to make cream puffs, profiteroles, and eclairs. But instead of baking the dough, we fry it. This recipe is all about showcasing the deep rich, nutty, slightly acidic salty taste of Parmigiano Reggiano.
I’ve also included a Parmigiano Reggiano cheese sauce recipe which is optional.
Cacio e Pepe Fritters
6 TBL (3oz) Butter
1 Cup Water
1 Cup of Flour, plus ¼ cup flour for dusting
½ tsp Salt
4 Eggs, left at room temperature
3 TBL Freshly Cracked Black Pepper
2 ½ Cups Freshly Grated Parmigiano Reggiano, plus 2 TBLS grated for garnish
4 Cups Canola Oil (For Frying)
1. In a small pot combine butter, water, and salt and place on your stove top. Over medium heat dissolve the butter in the water.
2. As soon as the butter dissolves, add your flour to the pot and set your temperature to low heat. Continuously stir your flour mixture to prevent sticking. Mixture will form into a dough ball. This process should take about 5 minutes and will cook the flour and dry out the mixture. This process will also create a hollow inside when dough is fried. The dough mixture should be soft and dry to the touch. Remove from the heat.
3. Place dough mixture into a stand mixture with a paddle attachment and on medium speed add 1 egg at a time until incorporated. After adding all 4 eggs, add the pepper and Parmigiano Reggiano and mix for another 30 seconds. Shut off your stand mixture.
4. Add 4 cups of canola oil to a medium size pot with a fry, digital or candy thermometer and wait for your temperature to raise to 350 degress Fahrenheit.
5. Meanwhile as you wait for your oil to get to the correct cooking temperature, scoop 3TBLS of your mixture into a ball and gently dust the outside with flour. This will help prevent splattering when frying and also crisp the fritters.
6. Drop 4 dough balls at a time and fry for about 3-5 minutes. You will know your fritter is ready will they begin to float and turn golden brown.
7. Remove cooked fritter and place on a tray or plate and continue to cook the rest of the dough mixture.
8. Garnish with grated cheese and enjoy
(Optional) The cheese sauce is a modernist take on the nacho style cheese (velveta cheese) you would see at 7/11 stores. The recipe is also scaled out in grams for precise measuring. Its super easy and don’t feel intimidated by the fancy salt names. You can easily purchase on Amazon. Typically, it’s made with a circulator and a water bath (sous vide) but as long as you pay attention as its cooking it can be simply made with a pot of hot water and a zip lock bag. Give it a shot!
Parmigiano Reggiano Cheese Sauce
300 grams Cubed Parmigiano Reggiano
300 grams Whole Milt
3 grams Salt
12 grams Sodium Citrate (fancy name for a type of salt)
2 grams Sodium Hexametaphosphate (another fancy name for salt)
1. In a bowl mix all ingredients and place into a gallon freezer style zip lock bag.
2. Set a large pot of water onto your stove top and bring water up to simmer.
3. Drop your bag into the water for 10 minutes or until all ingredients are melted and incorporated.
4. Remove bag from water and place into a blender. Blend until incorporated and pour into a bowl.
