Honey and cheese fritters

By Michael Bonacini
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  • 5 cups (1.2 liter) all-purpose flour
  • 1/4 teaspoon (1 milliliter) salt
  • 1/3 cup (80 milliliters) melted butter
  • 1 1/2 cups (360 milliliters) water, plus more for sealing
  • Zest of 2 lemons
  • 454 grams Pecorino Romano, grated
  • Honey, for drizzling
  • Olive oil, for frying
  • Zest of 1 orange, for garnish

Special equipment:

  • 8 centimeter wide circular cookie cutter with scalloped edges


  1. 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.
  2. Combine lemon zest and Pecorino in a bowl.
  3. Roll dough out on a lightly floured surface until it’s three millimeters thick. Using cookie cutter, cut into rounds.
  4. 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. 
  5. Fill a large pan with high sides with olive oil until it is 2.5 centimeters high. Heat oil to 350 F (175 C), then carefully drop in three to four 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.
  6. Once all the fritters are done, drizzle with a generous amount of honey, sprinkle with orange zest, and serve.

Buon Appetito!


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