Shepherd-Style Fried Cheese Fritters (Pallotte Caci’e Ova)

2 1⁄2 ounces (75 g) rustic bread

3 large eggs

7 ounces (200 g) grated mild provolone

3 1⁄2 ounces (100 g) grated aged pecorino

1 3⁄4 ounces (50 g) grated Parmigiano Reggiano

Pinch of baking soda

Canola oil, for frying

 

Cut the crust off the bread and discard or reserve for another use. Cut the bread into pieces, put into the bowl of a food processor, and pulse until coarse. Add the eggs, provolone, pecorino, Parmigiano, and baking soda; puree until smooth. Transfer to a large bowl, cover with plastic wrap, and refrigerate until completely chilled, about 1 hour.  Scoop up a generous tsp.ful of the mixture and shape it into a 1-inch ball with your hands. (If the mixture is sticky, lightly dampen your hands with a little olive oil.) Transfer to a rimmed baking sheet lined with parchment paper and continue shaping the balls. Position a rack in the center of the oven and heat the oven to 200°F (90°C). 4. Heat 1/2 inch of canola oil in a large straight-sided skillet or cast-iron pan until shimmering hot. Add the fritters in batches and cook, turning occasionally, until crisp and brown on all sides, 4 to 6 minutes total. Transfer to an ovenproof plate lined with paper towels and keep warm in the oven while frying the remaining fritters. Serve immediately.