It is not carnival season without the frittelle,
the typical carnival pastries in Italy
the typical carnival pastries in Italy
Ingredients
2
|
Packages of yeast, active dry
|
||
1
|
Cup of warm
water |
||
2
|
Cups of flour
|
||
1
|
Pinch of salt
|
||
2
|
Teaspoons of star anise
|
||
2
|
Tablespoons of olive oil
|
||
1
|
Cup of seedless raisins
|
||
1
|
Cup of oil for frying
|
||
1
|
Cup of honey
|
||
1
|
Tablespoon of lemon juice
|
Preparation
Dissolve yeast in warm water. Combine
flour, salt and anise seeds in a pot and gradually add the yeast, the raisins, and
olive oil, mixing and kneading everything to get a soft dough.
flour, salt and anise seeds in a pot and gradually add the yeast, the raisins, and
olive oil, mixing and kneading everything to get a soft dough.
Shape dough into a ball and cover with a
clean kitchen towel and let rise for 1 hour.
clean kitchen towel and let rise for 1 hour.
Then flatten with the palms of your
hands the dough down to 1,5 cm thickness and let it rest for 20 minutes,
uncovered.
hands the dough down to 1,5 cm thickness and let it rest for 20 minutes,
uncovered.
Cut the dough with a knife into many
balls and fry them in a heated oil a few at a time, turning until golden brown
on both sides.
balls and fry them in a heated oil a few at a time, turning until golden brown
on both sides.
Transfer to paper towels to drain and
put the frittelle on a platter.
put the frittelle on a platter.
Heat honey with lemon juice and boil for
3 minutes and pour the hot honey over the frittelle.
3 minutes and pour the hot honey over the frittelle.