Title: Italian Frittelle
Categories: Cookies
Yield: 36 servings
2 pk Active dry yeast
1 c Warm water
2 c Flour; up to 3 c
1 ts Salt
2 ts Anise seed
2 tb Olive oil
1 c Dark seedless raisins
1 c Oil for frying
1 1/2 c Honey
2 tb Lemon juice
Dissolve yeast in warm water; combine flour, salt and anise seeds in a
bowl; gradually add the yeast and olive oil, mixing until a rather soft
dough is formed; turn out onto a floured board and knead for 10 minutes,
until dough is smooth and elastic; scatter raisins over board and knead the
dough over them until they have been incorporated; shape dough into a
ball, cover with a clean kitchen towel and let rise in a warm place for 1
hour, or until doubled in bulk; with the palms of your hands, flatten the
dough down to 1/2 inch thickness; let rest, uncovered, for 15 minutes; 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;
transfer to paper towels to drain; heat honey with lemon juice and boil for
3 minutes; arrange fritelle on a serving plate and pour the hot honey over
them. Makes 36 pieces. Chuck in Pok
