I Pezzetti

This is a very light batter fry

In the old days, Roman fritters would fry and sell on the street small pieces of courgette, broccoli, abobora, or cod, etc., and happy groups of students or young elegant people would form long queues to buy large quantities of 'pezzetti' to enjoy in some nearby inn accompanied by a wine from the Roman province

Make the courgette, broccoli, or abobora, or cod boil for a few minutes in salted water (the latter does not need salt, being naturally salty)

Cut these vegetables or cod into small pieces and let them cool down

The next step is to prepare the batter as follows: pour the flour into a bowl, add some water, and mix with a fork until you get a smooth and not too thick mixture

Let it rest for a bit and then add salt, olive oil, and when frying, an egg white beaten stiffly

Mix carefully

Dip the vegetable or cod pieces that have been thoroughly drained into the batter and fry them in abundant hot olive oil until they turn a lovely golden color

Remove them with a skimmer and place them on top of absorbent paper to eliminate excess fat

Recipe for 4 people