Directions: |
Directions:Put the yeast in the water and set aside for 5 minutes.
Place the flour, salt and sugar in a bowl; mix together and after the yeast is ready, pour the water and yeast mixture into the bowl and mix by hand until a very sticky dough forms. Cover with plastic wrap and let rise until at least doubled.
Place the oil into a deep frying pan and heat to a medium high temperature.
Test the oil by dropping a tiny piece of dough into it: if it doesn't begin to fry right away, the oil is too cold; if the dough browns too quickly, lower the heat as the oil is too hot.
When the oil temperature is correct, take a piece of dough (it will be very sticky) and pull into a doughnut shape with a hole in the center. You may need to dip your fingers in water.
Drop into the hot oil and continue to make more. It is helpful to have another person frying the doughnuts while one person is shaping them, as it just too difficult to do both things at once, since the dough is so sticky.
The frittelle will rise and cook quickly, so turn them as soon as they begin to brown on one side. I use a wood skewer to turn them. Once they are cooked, remove them from the oil and place on paper-towel lined plate for a minute or two.
Place on a serving plate and drizzle with honey...Enjoy!
Mom would make these savory by making them into balls with a sardine in the middle. |
