What is COOKING IN HEELS all about?

COOKING IN HEELS is a comic and practical cookbook blog for the modern Glamazon learning her way around the kitchen.


It's okay, we all do it.

A fabulous pair of Diors on sale, a chocolate cookie in the break room around 3pm, that extra glass a wine after you've already had enough. And yes, dancing around at the bar while kicking your Dior shoes off into the air means you don't need another glass of wine.

We indulge... if there is something worth indulging in.

The following recipe is just that. It's a fun appetizer that's filling enough as a main course.
  • Prosciutto (I prefer from Parma)
  • Pomegranate Seeds
  • Olive oil
  • Fresh Pizza Dough (store bought)
  • Parmesan Reggiano (grated)
  • 1 cup Grapeseed and/or Vegetable oil
On a large platter, arrange the prosciutto and pomegranate seeds, and sprinkle with olive oil.

In a deep pan, add a cup of oil (grapeseed and/or veg oil). Heat to medium until the oil is hot.

Make little balls OR long little doughy strings and add to the oil. Cook about 1.5 minutes on each side, about 3 minutes total, and remove onto paper towels. Roll in the grated cheese blend and serve hot.
The beauty is you can wrap the prosciutto around the fritta. Enjoy and indulge!

How to Plate: On a long master platter OR on individual plates for each guest: A little pile of prosciutto with sprinkles of pomegranates and olive oil, accompanied by a fritta.

Parve: it's far from being anything close to Parve. So, to my Kosher loves, enjoy the fritta alone (maybe dip in some Marinara sauce)

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