Fried Food
Fried fish was already mentioned above in the text; many vegetables are deep-fried with flour and egg (dorate e fritte): artichoke, zucchini, cauliflower. The richest version add pieces of liver, ricotta and, in the past, cow's brain. Mozzarella can be prepared dorata e fritta as well and also in carrozza, passed in flour and egg together with two bread slices softened in milk, to form a small sandwich. Typical Neapolitan fried food are also the crocchè, stuffed potato balls passed in breadcrumbs and deep fried, or also the sciurilli, zucchini's male flowers fried in a dough, that can also be bought on the streets of Naples historical center in typical fried food shops together with scagliozzi (it) (fried slices of polenta), pastacresciute (it) (fried bread dough balls) and aubergine slices.
Onions, fried up to a golden color, are the base for the famous frittata di cipolle (onion omelette).
Read more about this topic: Neapolitan Cuisine
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