These cheesy mortadella fritters will work nicely as part of a platter of mixed fried meats, but will also be nice in a mixed antipasto platter, or as party food.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1 pound (450 g) mortadella di bologna (this is what American Bologna derives from; if you cannot find the real article
- use a mix of pork-based bologna and ham)
- A fairly firm béchamel sauce made with a cup of milk (250 ml; see link to instructions below if need be),
- to which 3 heaping tablespoons of grated Grana Padano or Parmigiano Reggiano have been added
- 1 egg, lightly beaten
- Bread crumbs
- Oil for frying
- Fresh bay leaves
Preparation:
How to make béchamel sauce.
Having made the sauce, dice the meat and put it through a grinder twice, then combine it with the béchamel sauce and mix well. Shape the mixture into balls or patties (the latter an inch wide and 2 long), dip them in the beaten egg, roll them in bread crumbs, and fry them until a pretty golden brown.
Garnish with the bay leaves and serve, with a crisp white or zesty red wine.
Having made the sauce, dice the meat and put it through a grinder twice, then combine it with the béchamel sauce and mix well. Shape the mixture into balls or patties (the latter an inch wide and 2 long), dip them in the beaten egg, roll them in bread crumbs, and fry them until a pretty golden brown.
Garnish with the bay leaves and serve, with a crisp white or zesty red wine.
