These crispy fritters originating from Italy’s island of Sardegna combine sweet-salty ingredients in a decadent and irresistible combination.
Ingredients:
- 5 cups (1.2 L) all-purpose flour
- ¼ teaspoon (1 ml) salt
- 1/3 cup (80 ml) melted butter
- 1 1/2 cups (360 ml) water, plus more for sealing
- Zest of 2 lemons
- 1 pound (454 g) Pecorino Romano, grated
- Honey, for drizzling
- Olive oil, for frying
- Zest of 1 orange, for garnish
Special equipment:
- 3-inch (8 cm) wide circular cookie cutter with scalloped edges
Method:
- In a large bowl, combine flour, salt, and melted butter, then add water, little by little, working in with your hands, and kneading, until a smooth dough forms. Cover the dough with plastic wrap and leave to rest while you are getting the filling ready.
- Combine lemon zest and Pecorino in a bowl.
- Roll dough out on a lightly floured surface until it’s 1/8-inch (3mm) thick. Using cookie cutter, cut into rounds.
- Place a generous amount of cheese in the middle of a round, while still leaving a border, then dab or brush the border of the round with a little water. Take another round and lay it carefully over top of first round, pressing edge down with your finger to firmly seal shut.
- Fill a large pan with high sides with olive oil until it is 1-inch (2.5 cm) high. Heat oil to 350 F (175 C), then carefully drop in 3-4 fritters at a time, frying, turning once, until both sides are golden brown. Remove with a slotted spoon to a plate covered with kitchen paper.
- Once all the fritters are done, drizzle with a generous amount of honey, sprinkle with orange zest, and serve.