These cartocci can be prepared with the type of frying you prefer, it can be a Piedmontese mixture, or with vegetables such as zucchini, aubergines, friggitelli, croissants etc. or mixed seafood as in this recipe. This packet system which is accompanied by a long bamboo toothpick is particularly suitable for aperitifs or receptions served standing.
- frying fish
- squid rings
- baby octopus
- shelled mussels
- peeled shrimp
- frying oil
- I wash and dry the fish, pass them in the flour, using a sieve to remove the excess.
- I fry crispy in hot oil, pass them on absorbent paper, season them with pepper and salt and flavor them with grated lemon peel.
- I fill some paper cones, serve hot with a bamboo stick as cutlery.