Prosciutto and Cheese Frittelle

On the day of Mardi Gras, Italians indulge in meals based around meat. This is done before the constraints of the Easter period where meat is generally not eaten. In following tradition, try out these moreish fritters on the 5th of March!


  • 2.8 oz cubed Veroni Prosciutto
  • 5.5 oz flour
  • 10 oz water
  • 4 eggs
  • 1 oz butter
  • 1 oz parmesan cheese
  • 3.4 oz grated provolone
  • Salt and pepper
  • Frying oil


1. In a saucepan boil the water add in the salt, pepper and butter bringing it to a boil. Once at a boil, add in the flour and begin stirring quickly
2. Once the mixture is combined it should form a compact dough. Remove the dough and place in a bowl to let it cool for 10 minutes
3. To the bowl with the dough, add in the eggs one at a time, stirring in each time and mixing well. Add in both cheeses, diced prosciutto and salt and pepper to taste. Mix together well

1. In a saucepan, add the oil and bring to a high temperature. With the help of a teaspoon, collect portions of dough and carefully place them into the oil. The portions will begin to swell once they enter the oil
3. Once in the oil, lower the flame to a medium heat and let them slightly brown, turning constantly using a fork
4. Remove from the oil, drain them on paper towel and serve them nice and warm


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