italian frittelle for your carvinal

It is not carnival season without the frittelle,
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.
Shape dough into a ball and cover with a
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.
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.
Transfer to paper towels to drain and
put the frittelle on a platter.
Heat honey with lemon juice and boil for
3 minutes and pour the hot honey over the frittelle.

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