Parsley Crumbed Cheese Fritters

    20 min

    Parsley Crumbed Cheese Fritter recipe. It's a very light, fresh crumb and is a perfect lunch if served with salad or an easy dinner if coupled with a serving of bruschetta. I learned this recipe using frommage fresco – an Italian cheese which is solid in texture and has a creamy salty flavour – though have since substituted it with haloumi and a hard mozzarella and both work well.

    Umbria, Italy
    1 person made this

    Serves: 5 

    • 2 eggs
    • 150g breadcrumbs
    • 1 handful fresh parsley
    • 50g grated parmesan cheese
    • 1 tablespoon Olive oil
    • 500g haloumi, hard mozzarella or frommage fresco cheese
    • 1 lemon
    • salt and pepper to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In bowl beat the eggs with a small pinch of both salt and pepper. Separately mix together the breadcrumbs, parsley and cheese. The cheese is cut into 2cm thick pieces; each piece of cheese is then dipped in the egg then coated in the breadcrumb mixture. Be sure to coat on the breadcrumbs lightly, you don’t want too thick a layer.
    2. On medium heat lightly fry for approximately 3 mins on each side, only turning once. They will be a lovely golden colour and should be served immediately with a wedge of lemon.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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