Deep-Fried Pastry Fritters (Cenci) recipe
information
These delightful fritters look like lovers' knots and are served as a snack, or as an accompaniment to ice-creams and fruit salads.
ingredients
275 g (10 oz) 2 1/2 cups Flour
1 1/2 Tbs Icing (confectioners) sugar
1/2 tsp Salt
2 Eggs
2 Egg yolks
2 Tbs Rum or red wine
Sufficient vegetable oil for deep-frying
1 1/2 Tbs Icing (confectioners) sugar
1/2 tsp Salt
2 Eggs
2 Egg yolks
2 Tbs Rum or red wine
Sufficient vegetable oil for deep-frying
method
1. Sift 225 g (8 oz) (2 cups) of the flour with a third of the sugar and the salt into a bowl. Make a well in the centre and pour in the eggs, egg yolks and rum or wine. Using a wooden spoon, gradually draw the flour into the liquids, stirring gently until the mixture is blended to a smooth dough. Shape into a ball.
2. Spread about half the remaining flour over a working surface and knead the dough in the flour for about 10 minutes, or until it is shiny. Wrap in greaseproof or waxed paper and chill in the refrigerator for 1 hour.
3. Sprinkle the remaining flour over the surface. Cut the dough into quarters and roll out each piece until it is paper thin. Divide the dough into strips 1 cm (1/2 in) wide by 12 cm (5 in) long, shaping the lengths into loose knots. Set aside.
4. Fill a large deep-frying pan one-third full with oil and heat until it reaches 180°C (350°F) on a deep-fat thermometer, or until a small piece of stale bread dropped into the oil turns golden in 50 seconds.
5. Drop the knots into the oil, a few at a time, and deep-fry until they are light brown and puffed up. Transfer them to kitchen towels to drain and keep hot while you fry the remaining dough knots.
6. Arrange the knots on a serving dish, sprinkle over the remaining sugar and serve warm.
2. Spread about half the remaining flour over a working surface and knead the dough in the flour for about 10 minutes, or until it is shiny. Wrap in greaseproof or waxed paper and chill in the refrigerator for 1 hour.
3. Sprinkle the remaining flour over the surface. Cut the dough into quarters and roll out each piece until it is paper thin. Divide the dough into strips 1 cm (1/2 in) wide by 12 cm (5 in) long, shaping the lengths into loose knots. Set aside.
4. Fill a large deep-frying pan one-third full with oil and heat until it reaches 180°C (350°F) on a deep-fat thermometer, or until a small piece of stale bread dropped into the oil turns golden in 50 seconds.
5. Drop the knots into the oil, a few at a time, and deep-fry until they are light brown and puffed up. Transfer them to kitchen towels to drain and keep hot while you fry the remaining dough knots.
6. Arrange the knots on a serving dish, sprinkle over the remaining sugar and serve warm.
serving amount
4 dozen
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