Liguria, from a culinary point of view, is an incredible land, rich in original and unmistakable traditional recipes: trofie with pesto, corzetti, focaccia di Recco… i frisceu. Have you ever tried them? They are of savory pancakes, often offered in restaurants as an aperitif or appetizer or even as street food. Someone in fact sympathetically called them the "Fish & chips" Liguria.
They are often called also cuculli, but there is a substantial difference, which we reveal to you in our gallery, along with some other curiosities and straight to propose them at home. Below, however, find the original recipe.

The recipe for Ligurian frisceu

Ingredients

For 6 people, you need: 250 grams of flour 0, 8 grams of brewer's yeast, 180 grams of water, a pinch of salt, 1 egg yolk, 1 liter of peanut seed oil and 1 bunch of borage.

Method

First, dissolve the brewer's yeast with warm water; then add flour, salt and oil, mixing with a hand whisk in order to obtain a batter without lumps. Leave to rest for a couple of hours, covering with plastic wrap. Meanwhile, chop the borage and after the two hours of rest of the dough, add it. Finally, with the help of a spoon or an ice cream portioner, make up small balls of dough, to dip in the boiling oil at 180 °. As soon as the frisceu turn golden, drain them and serve them hot.