A spicy, flourless option for the traditional Italian Frittella. You don't even need to get your hands dirty, except for cutting the salami! They are good, delicious, spicy. Salami pancakes are also an excellent appetizer, delicious both as a main course or as an Italian-style aperitif.
Spicy salami 100 g
Carbonated water 100 g
00 flour 75 g
Instant yeast for savory preparations
1 tsp Salt to taste
Black pepper to taste
For frying: seed oil
Firstly, cut the spicy salami into slices about 1 cm thick, remove the casing 2 and then cut the slices into small cubes 3. Keep the sliced salami aside and take care of the batter: in a bowl pour the flour and sparkling water, season with salt and ground black pepper. Finally add the instant yeast 7, mix to mix the ingredients well, you will have to obtain a homogeneous and slightly liquid batter. At this point add the salami cubes and mix to distribute them evenly. In a pan heat the seed oil, for optimal frying we recommend heating the oil to a temperature of about 170 °. As soon as the oil is hot, take a teaspoon of dough and dip it in the oil 11. Cook the fritters for a minute 12 then turn them and continue cooking for another minute, until they are golden brown. Drain them on a plate lined with paper towels, so as to dry the excess oil. The spicy salami pancakes are ready to be enjoyed! STORAGE The spicy salami pancakes are excellent as soon as they are ready but they can also be enjoyed lukewarm. We do not recommend storing them in the fridge or freezer after cooking.