Crescentina Modenese

Ingredients

• 1.5 cups all-purpose flour
• ¾ cup whole milk
• ½ teaspoon salt
• 1 cup olive oil (for frying)
• ½ cup ricotta cheese
• 1 tablespoon balsamic vinegar

Instructions

1. 1

   Pour 1.5 cups flour into a medium bowl, then pour in 0.75 cup milk while stirring with a wooden spoon until no dry flour remains and the batter looks thick and lumpy, like pancake batter.

2. 2

   Stir 0.5 teaspoon salt into the batter until evenly mixed, about 10 seconds.

3. 3

   Spoon the ricotta into a small serving bowl, drizzle 1 tablespoon balsamic vinegar over it, and stir gently once or twice so the vinegar swirls through—leave it slightly marbled, not fully blended.

4. 4

   Pour 1 cup olive oil into a 10-inch skillet and heat over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 2–3 minutes.

5. 5

   Using a spoon, drop a walnut-sized ball of batter into the hot oil; it should sizzle immediately and float to the surface within 5 seconds.

6. 6

   Continue dropping spoonfuls of batter into the oil, spacing them 1 inch apart—you'll fit about 4–5 at a time—and fry for 90 seconds until the bottoms turn the color of caramel, checking by sliding a metal spatula underneath one.

7. 7

   Flip each crescentina over with a slotted spoon and fry the second side for 60–90 seconds until it matches the color of the first side—golden caramel brown.

8. 8

   Use a slotted spoon to transfer the fried crescentine to a paper-towel-lined plate; repeat with remaining batter until all is cooked, about 4 batches.

9. 9

   Arrange the warm crescentine on a serving plate, sprinkle lightly with salt and fresh cracked pepper if you like, and serve immediately with the balsamic ricotta on the side for dipping.

Tools you’ll need

• medium mixing bowl
• wooden spoon
• small serving bowl
• 10-inch skillet
• candy/deep-fry thermometer (optional but helpful)
• slotted spoon
• metal spatula
• paper towels
• serving plate

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