Neapolitan-style Pitaroudia

Ingredients

In this Neapolitan adaptation of Pitaroudia, we have incorporated the flavors and ingredients commonly found in Neapolitan cuisine. The addition of sun-dried tomatoes and olives brings a distinct Mediterranean touch, while the use of Parmesan cheese adds a creamy richness. The inclusion of chili flakes adds a subtle heat, which is characteristic of Neapolitan cuisine. We alse have the original recipe for Pitaroudia, so you can check it out.

• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh basil
• 2 tablespoons chopped sun-dried tomatoes 2 tablespoons chopped sun-dried tomatoes
• 2 tablespoons chopped Kalamata olives 2 tablespoons chopped Kalamata olives
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 19g, 3g
• Protein: 9g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the chickpea flour, grated Parmesan cheese, chopped parsley, basil, sun-dried tomatoes, Kalamata olives, chili flakes, salt, and black pepper.
2. 2.
   Gradually add water to the mixture while stirring, until a thick batter forms. Let the batter rest for 10 minutes.
3. 3.
   Heat olive oil in a frying pan over medium heat.
4. 4.
   Drop spoonfuls of the batter into the hot oil and flatten them slightly with the back of the spoon.
5. 5.
   Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
6. 6.
   Remove the fritters from the pan and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Neapolitan-style Pitaroudia warm as an appetizer or snack.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, pat them dry with a paper towel before chopping.
• Kalamata olives — Pit the olives before chopping to avoid any unwanted crunch.

Tips & Tricks

• For an extra burst of flavor, serve the Pitaroudia with a side of tzatziki or marinara sauce.
• Experiment with different herbs and spices to customize the fritters to your taste.
• Make sure the oil is hot enough before frying to achieve a crispy texture.
• Serve the Pitaroudia immediately after frying for the best taste and texture.
• Leftover fritters can be reheated in a toaster oven or oven to regain their crispiness.

Serving advice

Serve the Neapolitan-style Pitaroudia as an appetizer or snack. They can be enjoyed on their own or paired with a side salad for a light meal. Garnish with fresh herbs or a sprinkle of Parmesan cheese for an extra touch of elegance.

Presentation advice

Arrange the Pitaroudia on a platter, garnished with fresh basil leaves and a drizzle of olive oil. Serve them alongside a bowl of tzatziki or marinara sauce for dipping. The vibrant colors of the sun-dried tomatoes and olives will make the dish visually appealing.