Cagnotto is a term in Italian cuisine that refers to a deep-fried fritter typically made with a dough-like batter. This traditional culinary delight is believed to have originated in the Lombardy region of Italy, specifically in the city of Milan. Cagnotto fritters are often prepared as a popular street food and can be found in local markets, food stalls, and at festivities throughout the country.
To create cagnotto, a mixture of flour, water, and other ingredients such as eggs or yeast is prepared to form a smooth, thick batter. The batter is then typically seasoned with herbs, spices, or other flavorings like rosemary, salt, or sugar, depending on whether the fritters are intended to be sweet or savory. The mixture is dropped carefully into boiling oil, frying until it becomes golden brown and crispy on the outside, while remaining soft and moist on the inside.
Cagnotto fritters can vary in shape and size, often resembling small or medium-sized balls or oblong shapes. The resulting fritters are typically served hot and enjoyed on their own as a snack, or they can be paired with a variety of accompaniments such as dipping sauces, jams, or even powdered sugar for a sweeter treat.
Overall, cagnotto can be considered a versatile fried delight in Italian cuisine, offering a delectable balance of crispy texture with the flavorsome batter and additional seasonings.
