This Italian favourite makes a great pre-dinner snack for any lunch or dinner party.
- 400 g fresh pecorino (see Note)
- 2 eggs
- 3 tbsp plain flour
- 60 ml (¼ cup) olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Slice cheese into 1 cm thick slices. Whisk eggs in a bowl. Whisk in 2 tbsp flour to form a batter the consistency of a milkshake.
Heat oil in a large frying pan over medium-high heat. Working in batches, dust cheese in remaining 1 tbsp flour, dip into the batter, draining excess, then cook for 1 minute each side or until golden. Serve immediately.
• Fresh pecorino is from select supermarkets and greengrocers.
Photography Simon Bajada
As seen in Feast magazine, March 2014, Issue 29.