1 ½ of Parmigiano cheese
3 egg whites
1 ROMA d’Italia Salamino Calabrese 175g (cubed)
1 tbsp. of garlic powder
1 tbsp. of paprika
1 tbsp. of oregano
2/3 cup of flour
1/3 cup of water
1 ½ of shredded mozzarella cheese
For dipping sauce:
1 can of tomato sauce
3 chopped garlic gloves
First, for the balls. Combine the cubed salami with the egg whites, flour, Parmigiano cheese, shredded mozzarella and water until the mix has a sticky-dough texture. Season it with paprika, oregano, and garlic powder.
Oil your palms to avoid the dough sticking to your hands.
Roll out the dough into small size balls form.
Fry the balls in a preheated oil pan for about 5-6 min over medium heat, rotating them with a fork.
Remove the balls from the oil and let them drain for 5 minutes. Let cool for an additional 10 minutes before serving.
Now, for the dipping sauce. Fry the chopped garlic in a preheated pan on medium-high with olive oil until golden.
Add the tomato sauce and set to high, stir for 20 minutes.
Season it with basil, salt, and pepper to taste.
You can also enjoy the fritters with your favourite hot sauce as dipping!