CHANUKAH - Fritelle di Hanukkah (Italian Anise Fritters)

[Guest guest]

Here's one more.

 

Miriam

 

 

* Exported from MasterCook *

 

Fritelle Di Hanukkah (Italian Anise Fritters)

 

Recipe By :Gil Marks

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dark raisins

1/4 cup white wine, brandy or rum

2 1/4 teaspoons active dry yeast (or 1 cake fresh yeast)

1 cup warm water -- see notes

3 tablespoons sugar

2 tablespoons olive or vegetable oil

1 teaspoon anise seed -- or more to taste

1 teaspoon salt

3 cups all-purpose flour

1/2 cup pine nuts -- optional

olive or vegetable oil for deep frying

1 1/3 cups honey -- warmed

 

Soak the raisins in the wine while preparing the dough.

 

To make the dough: dissolve the yeast in 1/2 cup warm water. Sir in 1 teaspoon

sugar and let stand until foamy, 5 to 10 minutes. Blend in the remaining water,

emaining sugar, oil, anise seeds, salt and 2 cups flour. Gradually add enough

of the remaining flour to make a soft dough.

 

On a lightly floured surface or in a mixer with a dough hook, knead dough until

smooth and springy, about 5 minutes. Drain the raisins. Knead the raisins, and

if desired, the pine nuts, into the dough. Place in an oiled bowl, cover and

let rise until double in bult, about 1 1/2 hours.

 

Punch down the dough. Fold over and press together several times. Let rest for

10 minutes. On a lightly floured surface, roll into a 1/2 inch thick rectangle

about 15 by 7 inches. Cut into diamond shapes about 3 inches by 1 inch. Cover

and let stand until puffy, about 20 minutes.

 

Heat at least 2 inches of oil over medium heat to 375 degrees.

 

Using an oiled spatula and working in batches, drop the diamonds, top side down,

into the oil. Fry, turning once, until golden brown on both sides, about 1

minute per side. Remove with a wire mesh skimmer or tongs and drain on a wire

rack. Drizzle with the honey to serve.

 

Source:

" The World of Jewish Desserts "

Yield:

" 35 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 3280 Calories (kcal); 39g Total Fat; (10% calories from fat); 57g

Protein; 707g Carbohydrate; 0mg Cholesterol; 2161mg Sodium

Food Exchanges: 19 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;

27 1/2 Other Carbohydrates

 

NOTES : Water should be 105 to 110 degrees if using dry yeast, and 80 to 85

degrees if using fresh yeast.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0