Hone fritters are light, airy puffs of fried dough; then coated in a sweet honey syrup.
INGREDIENTS
- 2 cups (475ml) cow or goat milk
- 1 1/4 cups (225g) fine durum flour
- About a liter of extra virgin Olive oil for frying
- ⅓ cup (100g) Honey
- About a teaspoon of Black pepper
DIRECTIONS
- Heat the milk in a saucepan over low heat. Let it steam but do not bring it to a simmer. Add in half of the flour and mix until incorporated. Continue to add flour a little at a time until you have a very thick mixture that pulls away from the sides of the saucepan. You may not need all of the flour and you can add more milk if required.
- Cook for 10-15 minutes total, stirring the entire time. Then remove it from the heat and let it cool for 2 minutes.
- While still quite warm, dump the mixture onto a plate and spread it out to cover the plate with a uniform thickness. Smooth the top. Let cool completely (you can put it in the refrigerator to chill faster and make it easier to cut).
- Once cooled, slice the mixture into small, bite sized pieces of any shape. Heat the olive oil in a deep pan until it reaches 350°F/175°C. Then add 6-8 pieces of dough in at a time. Let them fry for 1 minute, then use a spoon to break them up and continue to fry for another minute and a half or until they're golden brown. Remove them and let them drain while you continue to fry the rest of the dough.
- Once they are all fried, toss them in a bowl with some warm honey and coat them well. Sprinkle with pepper and serve.
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