Cacio e Pepe Fritters


Cacio e Pepe Fritters

  • 1 Stick Unsalted Butter
  • 2 Tsp Salt
  • 1 Cup AP Flour
  • 1 1/2 Cups Freshly Grated Pecorino Romano Cheese
  • 1/2 Cup Freshly Grated Parmigiano Reggiano Cheese
  • 1 Tbsp Black Pepper
  • 4 Large Eggs
  • Neutral Oil For frying
  • Serve with Bomba and Fresh Italian Persley Optional



In a medium pot, heat butter, salt and 1 cup water over medium-high. Bring to a boil, stirring to dissolve salt and remove from heat. Add flour, and stir to combine with wooden spoon. Return pot to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan and there is a film on the bottom, 3-4 minutes. Remove from heat. In a medium bowl, combine cheeses and black pepper. Add all but 1/2 cup cheese mixture to flour mixture, reserve remaining cheese mixture for later. Add eggs one at a time, stirring vigorously after each addition to thoroughly incorporate.

In a heavy-bottomed pot, heat 2 inches of neutral oil to 350F. Using two spoons or an ice cream scoop, drop golf ball-sized balls of cacio e pepe batter into the hot oil. Working in batches, fry until golden brown, 3-5 minutes. Using a slotted spoon or spider, transfer fritters to a baking sheet lined with a cooling rack. Drown the warm fritters in remaining cacio e Pepe cheese mixture.