Tip: Serve these fritters very hot with a plate of prosciutto (Parma ham), salami, and fresh creamy cheese.
Serve: 8 – 10
Preparation time: 40 minutes + 1 hour rest the dough
Cooking time: 20 minutes
Cooking level – medium (Level 2)
1 ½ oz (45 g) fresh yeast or 3 (1 ¼ oz / 7g) packages active dry yeast
1 cup (250 ml) warm water
3 ½ cups (500 g) all purpose flour (plain flour / maida)
1 teaspoon salt (or to taste)
¼ cup (60 ml) melted lard (butter)
1cup / 250 ml olive oil, for frying
Dissolve the yeast in the warm water and set aside to rest for 15 minutes.
Sift the flour and salt into a large bowl. Pour in the lard and yeast mixture. Stir with a fork, gradually working in the flour, adding a little more water if needed.
Transfer to a floured work surface and knead until the dough is smooth and elastic, 10 – 15 minutes.
Shape into a ball and leave to rise in the bowl, covered with a wet cloth, for about 1 hour.
Roll out the dough into a sheet 1/8 – inch (3 mm) thick. Cut into diamonds or square or rectangular about 1 – 2 inches long.
Heat the oil in a deep frying pan to very hot.
Fry the fritters in batches until golden color brown on both the sides (it will puff too) 5 – 7 minutes per batch.
Drain out from oil and place it on paper towels to absorb extra oil. Serve hot.