A simple but tasty recipe from Umbria, the green heart of Italy. Patalocco is a quick and easy appetizer to prepare. Made with flour and fresh aromatic herbs, the dough is divided into balls fried for a few minutes in plenty of oil and served while still hot, sprinkled with salt.
The name sounds so nice in Italian and perhaps in dialect it means pastime, or just indicates the irregular ball that is obtained.
How to accompany it
Perfect as an appetizer or finger food with an aperitif, it is ideal with cured meats and cheeses.

PATALOCCO ALLE ERBE

Ingredients
00 flour/ all purpose flour 200 gr.= ca. 2 cups
eggs 2
fresh marjoram 1 tbs.
baking powder1 tsp.
fresh mint 1 tbs.
rosemary 1 sprig
sage 5-6 leaves
fine salt 1 pinch=1/2 tsp.
Lukewarm water
Seed oil

Chop up the mint,sage, marjoram and the rosemary.
In a bowl,mix the flour,the baking powder,a pinch of salt,the lightly-beaten eggs and a little lukewarm water to obtain a fluid mixture.
Then add the chopped herbs and put aside for approximately 10 minutes.
In a frying pan heat the seed oil, fry small spoonfuls of the mixture.

When the fritters have swollen and are golden remove them from the pan,let them on a piece of kitchen paper and then serve them.
You’ll be surprised by the taste, simple ingredients but so herbs flavour.

This is one of those many recipes that demonstrate how much flavor herbs have. We should never forget to use them. For example with the herb sauce for pasta or a traditional focaccia with rosemary. Try among all those that we name in the post Spices and Herbs and you will find the herb you prefer.