Salty fritters · Port workers' snack
Frisceu (Ligurian Fritters)
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The same batter goes plain or gets seasonal extras such as herbs, anchovies or salt cod.
Small round savoury fritters of light batter, fried to order and sold by the paper bag in Genoa's fry shops, often alongside panissa.
Why it's made this way: They are counted among the oldest preparations of Ligurian cooking and a classic of the sciamadde, the fry shops that fed Genoa's port workers.
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Part of World of Street Food — 3422 dishes from 118 countries.
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