Hanukkah is the season for frying the way Jewish Romans do — with abandon
LA TimesThese sweet, crunchy fritters are made with apple rings that are lightly coated with a creamy batter, then fried until crisp and golden outside and tender inside. Along with the abundance of inexpensive, locally produced olive oil, this restriction helped to solidify the centrality of fried food in Roman Jewish cuisine. Friggitori sold fried vegetables and fish to passersby and helped to solidify the tradition of fried food in Roman Jewish cuisine. And still others, like the battered and fried vegetable melange widely called fritto misto, are enjoyed widely but have their roots in the Roman Jewish kitchen. The pezzetti fritti recipe in my cookbook “Portico: Cooking and Feasting in Rome’s Jewish Kitchen” calls for green beans, mushrooms, fennel and zucchini, but you can absolutely improvise.
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Pezzetti Fritti (Mixed Fried Vegetables)
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