In our new series, Isolation Eats, we ask chefs and bartenders around the city what they're making and shaking in quarantine. Craig Harding, chef-owner at La Palma and Constantine, shows us a spin on an Italian classic that can be flavoured any way you want and freezes well.
"This recipe is a twist on the parmesan gougeres we used to serve at Campagnolo. For these cacio e pepe fritters, we're making a simple dough (choux paste with asiago and pecorino) which is then deep fried in a shallow pot of oil – or baked if you prefer. You can adapt this however you like, adding herbs or spices. Plus, it freezes well so you can save some for another time." – Craig Harding.