Beignets de Brocciu = Ricotta Fritters

The days are getting shorter but it is still very sunny and warm in Corsica and lunch can still  be enjoyed outdoors.

The little cheese fritters are perfect for the apéritif  or for a starter or even a packed lunch, although the notion of packed lunch does not exist in Corsica. Meals are too important to be skipped or reduced to food in a plastic container.

It takes very little time to cook the beignets and even less time to eat them.

Serves 4 :

  • 250g brocciu* ( or ricotta)
  • 150g Self-raising flour (or plain flour and a sachet of yeast)
  • 10ml chestnut beer (Pietra)
  • 20ml sunflower oil

 

  1. Mix the flour with the beer in a large mixing bowl and add the cheese, breaking it with a fork. If the mixture is too thick, add a little water.
  2. Heat the oil in a frying pan and shape little parcels of dough with tablespoons. Put the parcels one at a time quickly in the frying pan and cook until golden.
  3. Drain and place on kitchen roll to absorb excess oil.
  4. Let the fritters cool a little before serving them with a cool rosé.

Bon Appétit!

Tip: I have used Pietra beer because it adds a distinctive chestnut flavour to the beignets. The beer tends to give extra fluffiness. A pancake mixture with eggs can also be used.

Like all fritters, these can be served with a salad if you prefer to have them as a main course.

They also freeze well, so you can make a bigger quantity and enjoy them at later stage.

* Find out more about brocciu here

Other recipe ideas using brocciu:

Cannelloni au Brocciu et aux Epinards (Cannelloni with Ricotta and Spinach)

Pain au Brocciu et au Figatellu (Brocciu and Figatellu Bread

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