Pimentón fritters
At the Cecily, which opened in December in the Brooklyn, N.Y., neighborhood of Greenpoint, executive chef Zach Frieling makes a choux dough of all-purpose flour, water, butter, salt, and sugar, forms it into a ball, adds grated five-year aged Manchego cheese and a little smoky pimentón pepper, and then gradually incorporates eggs into it.
That’s piped onto trays lined with parchment paper and non-stick spray and then frozen, ensuring that the fritters maintain their shape. Frieling says that frying directly from the freezer also allows for more even frying, with a crispy crust and a fluffy interior.
Right out of the fryer the fritters are finished with a little salt, a generous sprinkling of microplaned Manchego, and a dusting of pimentón.
Price: $10