Sophie Grigson's Pettole al Limone (Lemony Fritters)
Satisfy your sweet tooth with these zesty, lemony fritters, taken from Series Two of Sophie Grigson: Slice of Italy.
Ingredients
Method
Step 1
Mix flour, caster sugar and salt in a large bowl.
Step 2
If using fresh yeast, make a well in the centre and add a slurp of the water. Crumble in the yeast, and then mix with your fingers to dissolve it. If using dried yeast, just mix with the flour.
Step 3
Gradually beat in the remaining water to form a smooth batter. Beat for another 5 minutes or so to develop a small amount of gluten and to make sure the batter is lump free.
Step 4
Cover and leave in a warm place until doubled in bulk, and full of bubbles.
Step 5
Heat a 5cm depth of oil in a saucepan over a moderate heat (or use a deep-fat fryer if you have one). While it heats, beat the lemon zest and limoncello into the batter and line a plate or baking tray with a double layer of paper towel.
Step 6
Carefully drop a small dessert spoonful of the batter into the hot oil and fry until lightly browned. Drain on the paper towel for a few minutes, then transfer to a serving plate and dust with icing sugar, caster sugar, or drizzle with honey. Eat while warm.
