Migliacce fritters are part of the simple cooking (“cucina povera”) tradition of Valnerina, the green valley of the Nera River, Umbria. For those of you who still don’t kow, Umbria is my homeland in Central Italy and its culinary heritage draws heavily from the simple country cooking. The humble birth of this dish is reflected in the few ingredients but the result is guaranteed. You can use wild herbs as well as aromatic herbs from your garden. They are perfect as an appetizer when paired with prosciutto, cheese and a nice glass of white wine. Also the kids will love them!


2 cups of cold water
1 cup of milk
3 cups of flour
100g fresh herbs of your choice (sage, rosemary, thyme, tarragon, origanum)
1tbsp salt
To fry: Extra virgin olive oil or seed oil


prep 5′ cook 20′




About 15-20 fritters


Chop the herbs finely.
Pour the water and the milx in a large mixing bowl. Incorporate the flour a little at time while whisking with a whip. Add the salt, the herbs and stir well to mix all the ingredients.
Grease a 22cm frying pan and heat it over a medium high heat. Pour or scoop the batter onto the pan. The fritters must be about 3-4mm thick. Brown on both sides and serve hot.