Italian Frittelle

1. 1

   Dissolve yeast in warm water.

2. 2

   Combine flour, salt and anise seeds in a bowl; gradually add the yeast and olive oil, mixing until a rather soft dough is formed.

3. 3

   Turn out onto a floured board and knead for 10 minutes, until dough is smooth and elastic.

4. 4

   Scatter raisins over board and knead the dough over them until they have been incorporated.

5. 5

   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.

6. 6

   With the palms of your hands, flatten the dough down to 1/2 inch thickness.

7. 7

   Let rest, uncoverd for 15 minutes.

8. 8

   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.

9. 9

   Transfer to paper towels to drain.

10. 10

    Heat honey with lemon juice and boil for 3 minuts; arrange fritelle on a serving plant and pour hte hot honey over them

* Per serving · 4 servings · Values may vary.

No additional tips available.