Mortadella and Parmesan fritters
200g flour, 200ml beer, 10g baker's yeast, salt, 200g diced mortadella, 200g flakes of parmesan cheese, oil for frying
Mix the flour, beer and yeast together with a few drops of lukewarm water until a thick batter forms. Leave it to rise for at least half an hour. Once this time is up, use a spoon to dip the mortadella and parmesan cubes into the batter and then fry in very hot oil.