Ingredients Jump to Instructions ↓

  1. 2 pk Active dry yeast

  2. 1 c Warm water

  3. 2 c Flour; up to

  4. 1 ts Salt

  5. 2 ts Anise seed

  6. 2 tb Olive oil

  7. 1 c Dark seedless raisins

  8. 1 c Oil for frying

  9. 1 1/2 c Honey

  10. 2 tb Lemon juice

  11. 10 minutes, until dough is smooth and elastic; scatter raisins over board and knead the dough over them until they have been incorporated; shape dough into a ball, cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in bulk; with the palms of your hands, flatten the dough down to

  12. 1/2 inch thickness; let rest, uncovered, for 15 minutes; use a sharp knife to cut the dough into 36 diamonds; heat oil and fry the diamonds, a few at a time, turning until golden brown on both sides; transfer to paper towels to drain; heat honey with lemon juice and boil for 3 minutes; arrange fritelle on a serving plate and pour the hot honey over

  13. them. Makes 36 pieces. Chuck in Pok --


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