Italian Frittelle
Yield
36 piecesPrep
45 minCook
10 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 1 | cup |
water
warm |
|
| 2 | cups |
all-purpose flour
up to 3 cups |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
star anise
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
raisins, seedless
dark, seedless |
|
| 1 | cup |
vegetable oil
for frying |
|
| 1 ½ | cups |
honey
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 237 | ml |
water
warm |
|
| 473 | ml |
all-purpose flour
up to 3 cups |
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
star anise
|
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
raisins, seedless
dark, seedless |
|
| 237 | ml |
vegetable oil
for frying |
|
| 355 | ml |
honey
|
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Dissolve yeast in warm water.
Combine flour, salt and anise seeds in a bowl; gradually add the yeast and olive oil, mixing until a rather soft dough is formed.
Turn out onto a floured board and knead for 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 and 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 ½ inch thickness.
Let rest, uncoverd 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 minuts; arrange fritelle on a serving plant and pour hte hot honey over them
