Ease of preparation rating: Medium
Yield: 16-20 fritters
Ingredients:
- 2 ¼ teaspoons (11 ml) instant yeast
- 1/3 cup (80 ml) of anise-flavoured liqueur
- 4 eggs
- 6 tablespoons (90 ml) sugar, divided
- 4 tablespoons (60 ml) olive oil
- Zest of 1 orange
- Zest of 1 lemon
- 2 cups (470 ml) all-purpose flour
- Sunflower oil, for frying
- Juice of half a lemon, for garnish
- Honey, for drizzling
Method:
Add yeast to liqueur with 2 tablespoons (30 ml) sugar and stir to dissolve.
Beat eggs and remaining sugar together in a large bowl. Stir in olive oil, orange zest, lemon zest, and liqueur-yeast mixture. Gradually add flour to egg mixture, stirring, until batter is smooth.
Line a large plate with a paper towel. Pour sunflower oil into a saucepan over medium-high heat until it is 1 ½-2 inches (3-5 cm) high.
When oil has reached 350 F (175 C), drop a tablespoon (15 ml) of batter into the oil. Continue until all the batter is gone, working in batches. When the fritters are golden brown (approximately 3-5 minutes), remove from oil with a slotted spoon and place on paper towel-lined plate.
When you have fried all the dough, arrange fritters on a platter and drizzle with honey and lemon.
Buon appetito!
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