Acqua Fritta (Fried Water)

Today I want to introduce you to a very easy recipe for your daily aperitivo to pair with cold cuts, cheeses or other appetizers.  I got this idea from the Japanese method of making "osembe" or Japanese rice crackers.  This simple snack is made with only a few ingredients: Most importantly, San Pellegrino Sparkling Water & Flour. Let's get straight to the recipe!

300ml. San Pellegrino Sparkling Water
200gr. Spelt Flour (other bread flour can also be used) 
200ml. Olive Oil 
0,3gr. Dry Yeast
Pinch of salt

Round ring (8 cm diameter, 2 cm thick)
Shallow frying pan (17 cm diameter)

Add Yeast in the San Pellegrino Water and mix with Flour.
Let it sit for 30-40 minutes at room temperature. Preheat the olive oil to 180 degrees Celsius.  Put 2 tablespoons of batter into a large cookie cutter type ring placed inside the pan with the olive oil.  Using a clean spoon, scoop some hot olive oil from the pan over the batter.
Fry both sides well and dry them on absorbent paper and finally add a pinch of salt.

NOTE: Be sure not to add too much batter to each disc, as it will end up being raw in the middle.


You can add some grate parmesan, freshly grated black pepper or paprika.

For Professionals:

Put the batter inside the siphon, and refrigerate for 1 hour. Take out of the fridge, attach a gas cartridge (use 2 in total for this amount of batter) and apply the batter to the hot oil. 

2 thoughts on “Acqua Fritta (Fried Water)

  1. Can’t to try it!

    This might goes well with a slice of prosciutto topped with burrata cheese and black truffle paste…

  2. Can’t Wait To Try It! 😍🥰

    This might goes well with a slice of prosciutto topped with burrata cheese and truffles…

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