CookEat Recipe
Roman Veal Wafer Fritters
Firm Marsala-cooked veal filling enclosed between edible wafer squares, coated in egg and breadcrumbs and fried.
Method
Steps
Step 1
Gather the ingredients: 200 g boneless lean veal; 1 tablespoon finely chopped onion; 20 g butter; Salt and black pepper to taste; 50 ml Marsala wine; Up to 2 tablespoons stock, only if needed; 2 eggs, divided as instructed; About 40 small squares of plain unsweetened edible baking wafer sheets, about 5 cm across and not excessively thin; About 100 g fine dry breadcrumbs; About 600 ml suitable frying oil, or enough for the pan; lard is an alternative.
Step 2
Cook the chopped onion in the butter until well golden. Add the veal, season with salt and pepper and brown on both sides. Add the Marsala, lower the heat and cook gently until the veal is tender and fully cooked to at least 74°C, about 20–30 minutes, turning as needed.
Step 3
Pound the cooked veal finely in a mortar with enough of its pan juices to soften it slightly. If needed, add the stock a little at a time. Let the mixture cool briefly, then work in the yolk from one egg last; it must remain firm enough to hold a small mound. Reserve that white for coating and proceed promptly to shaping and frying.
Step 4
Cut the plain edible wafer sheets into about 40 squares. Beat the second whole egg with the reserved white. Dip a bottom wafer square in egg and set it on a bed of breadcrumbs. Put a small walnut-sized mound of filling in the centre.
Step 5
Dip a second wafer square in egg, coat only its outward-facing side with crumbs and set it over the filling, with the uncrumbed face inward. Press and seal it to the bottom wafer around the filling. Add more breadcrumbs outside if needed. Repeat to make about 20 parcels; keep assembled parcels refrigerated while finishing the batch.
Step 6
Heat the oil to about 170°C. Fry in small batches for about 3–5 minutes, turning gently, until golden, sealed and fully cooked at the centre to 74°C. Drain and serve hot as a small savoury course. Lard may replace the oil using the same method.
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