Cheesy Eggstravaganza Crisps
Egg and Parmesan Pan Patties, Crisped to Golden Perfection
30 minutes
Serves 4
DinnerNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Italian frittelle, these egg and parmesan fritters turn humble staples into crispy, cheesy bites. You'll master the science of emulsifying eggs and cheese into a batter that fries up golden with an irresistibly tender interior.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, whisk the eggs with the melted, cooled butter until fully combined and smooth.
- 02Add the grated parmesan, flour, baking powder, water, salt, black pepper, oregano, and garlic powder. Stir with a spatula until you have a thick, scoopable batter with no dry spots.
- 03Let the batter rest for 5 minutes to hydrate the flour and activate the leavening.
- 04Pour the oil into a large nonstick or cast iron skillet, enough to coat the bottom well, and heat over medium until shimmering but not smoking.
- 05Using a 1/4 cup measure, drop dollops of batter into the hot oil, spacing them well. Gently flatten each mound into a patty about 1/2 inch thick. Fry for 2-3 minutes until deeply golden on the bottom.
- 06Flip each fritter carefully with a spatula and cook the second side for 2-3 minutes until crisp and golden brown. If needed, adjust heat to maintain sizzle without scorching.
- 07Transfer cooked fritters to a paper towel-lined plate to drain. Repeat with remaining batter, adding more oil if the pan looks dry.
- 08Serve hot, with extra black pepper if desired.
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