Polpette di Funghi

Sicilian Mushroom Fritters


Preparation info

  • Difficulty


  • Makes


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

These little fritters make a wonderful canapé or antipasto dish. They taste especially delicious when handed around with a garlicky dip, possibly with a yogurt or sour cream base, or with traditional l’arrabbiata. Whichever type of mushrooms you choose, make sure they have a soft texture.


  • 500 g/ lb/8 cups mushrooms
  • 2 eggs, beaten
  • 3 garlic cloves, very finely chopped
  • 45 ml/3 tbsp chopped fresh parsley
  • 45 ml/3 tbsp grated pecorino cheese
  • 45 ml/3 tbsp fresh white breadcrumbs
  • sunflower oil, for deep-frying
  • sea salt and ground black pepper


  1. Fill the base of a steamer (or a pan fitted with a steamer basket) with water and bring to the boil. Put the mushrooms in the steamer or steamer basket and steam until just cooked.

  2. Squeeze the mushrooms to remove some of the moisture and then chop them very finely in a food processor or with a heavy-bladed knife.

  3. Put the chopped mushrooms in a bowl and add the eggs, garlic, parsley, cheese and breadcrumbs. Season with salt and plenty of ground black pepper. Mix well.
  4. Shape the mixture into 24 balls and flatten these to make round fritters.

  5. Heat the oil for deep-frying to 180°C/350°F or until a small piece of bread, dropped into the oil, browns in about 45 seconds.
  6. Fry the fritters, in batches if necessary, for 2-3 minutes until they rise to the surface and are crisp and golden.
  7. Remove with a slotted spoon, drain on kitchen paper and keep hot while cooking successive batches. When all the fritters are cooked, serve them immediately.