“Friscieu” fritter, for a typical and delicious aperitif.
½ kg of white flour, 2 egg yolks, salt, yeast and extra virgin olive oil.
Dissolve the flour in water until a fairly fluid amalgam or batter is obtained. This a few hours before the moment of preparation of the pancakes. When cooking, add a little salt, yeast in a sachet and two egg yolks. Stir well and then fry by spoonfuls in fine olive oil. Once the perfect browning has been reached, drain the pancakes by pulling them up with a sieve with holes; pass them in waste paper to give them all the superfluous oil and sprinkle with a pinch of salt. Serve hot.
It is also possible to make the version with very finely chopped zucchini from the garden and onion. A delicacy!