Oct

26

My fried focaccine

October 26, 2008 |

Fried focaccine (little focaccia) is a recipe that I invented when I was about 10 years old only to find out years later that it actually is a recipe. Unfortunately I forgot the name so you have to call it by the name I used  when I was little. There are other similar preparations some add eggs some add baking powder, they’re more famous than this basic recipe but I still love this one best.

The whole thing started from my great love for fried zucchini flowers, if I could I would have eaten them every day. I used to experiment in the kitchen in the afternoons when my mom was outside. I prepared this simple batter, the same for fried zucchini flowers, I fried it giving the “focaccine” a nice and round shape.
I remember the house getting full of smoke from the small pieces of batter that can break away from the focaccine and burn if you don’t remove them not to mention the strong smell of fried oil. If you try to make them open the window before you start and don’t leave the oil without batter otherwise it will burn right away. Once my parents discovered my culinary adventures they allowed my to prepare them for the family. Not a lot of them but the right dose to be satisfied.

You can prepare the batter with your kids, it’s really a fun experience but you should be the one frying them.

Here’s the simple preparation:

Fried Focaccine
This dish is an appetizer it can be served with cold cuts such as prosciutto cotto or crudo (ham and cured ham), mortadella, salami etc. I personally love to eat them alone.

Ingredients:
1 cup unbleached all purpose flour
3/4 cups water
salt to taste
extra virgin olive oil for frying

It makes 8 focaccine

In a bowl mix the flour and the water using a fork until smooth. In the meantime warm up the oil in a skillet. The quantity of oil will vary from the size of your skillet but you have to cover the bottom of the pan well. I usually use a drop of batter to check if the oil is ready. When it fries it’s time to start. I use about 2 Tbsp. of batter for each focaccina, I add one spoon at the time and then I flatten them. Fry them until golden, about 4 minutes per side . Place them on a paper towel and sprinkle them with salt. When you are done frying, to prevent the hot oil from burning and stinking up your house, turn it off and put a piece of dry bread in the oil.

Place them on a serving dish and serve them together with an other dish arranged with thin slices of ham, salami or mortadella you choose what you prefer. Don’t let them cool they’re good when they’re warm.


Comments

4 Comments so far

  1. Francesca on November 10, 2008 7:52 pm

    I just want to say ,these little fried focaccine my late motherinlaw was making them as back in the early 1960 when I met her only thing was she called them mini fried pizzas
    I ‘m still making them for my adults family.
    Congratulation on your website I find it very interesting
    All the best

  2. admin on November 26, 2008 6:51 am

    Francesca, maybe your mother in law was using the right name for this recipe, I made it up. I’m going to find out sooner or later the correct name though. What do you serve your fried pizzas with?

  3. Francesca on November 27, 2008 2:23 am

    Mini Fried Pizzas (Pizzette Fritte)
    I usually put on them some pizza topping EG: crushed tomato ,garlic chopped fresh oregano or dry if fresh not available and fresh torn basil leaves topped with either mozzarella or grated Parmeggiano or whatever I got on hand and placed them in a warm over for about 10minutes…..yummy
    enjoy

  4. Carmela on December 16, 2008 9:13 am

    My mother used to make these on Sunday night for a snack & would put the tomato sauce we had for dinner, oregano and mozzerella cheese on some and sugar on others. I still make them and my children and grandchildren think they are great.

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