From a culinary point of view, Liguria is an incredible region full of deliciously original and traditional recipes: trofie al pesto, corzetti, focaccia di Recco and especially in this case — frisceu.
Have you ever tried frisceu? They are salty pancakes that are usually served in restaurants as an aperitif, appetizer or even as a street food. They have even been referred to politely as Ligurian "fish & chips.”
They are also called cuculli, though there is a substantial difference between the two as you can see in our photo gallery – along with some fun facts and tips for making them at home! And below? The recipe for Ligurian frisceu to try at home!
Recipe for Ligurian frisceu
Serves 6
Ingredients
9 oz “0” flour
½ oz brewer's yeast
7 oz water
Pinch of salt
1 egg yolk
1 litre peanut oil
1 bunch of borage (starflower) leaves
Method
First, melt the brewer's yeast with warm water; then add flour, salt and oil, stirring with a hand whisk for a batter without lumps.
Let rest covered with plastic wrap for a couple of hours.
In the meantime, mince and add the borage leaves once dough has set.
Finally, make small balls of dough with the help of a spoon or an ice-cream scoop.
Then, drop the balls of dough into boiling oil at 180 temperature.
Once golden, drain and serve hot.