Frittelle al formaggio Linea Osella


Whisk the eggs in a large bowl. Then, alternating the two, add the milk and sieve in the flour mixed with yeast. Add the spinach and chopped marjoram, seasoning lightly with salt and pepper, and add the Linea Osella, cut into small, thin pieces. Fry the mixture (which should be quite thick) in spoonfuls, in plenty of hot oil. Serve the fritters hot, after laying them for a few moments on absorbent kitchen paper.