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Honey and cheese fritters
Ingredients
- 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
Directions
- 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.
- Combine lemon zest and Pecorino in a bowl.
- Roll dough out on a lightly floured surface until it’s three millimeters thick. Using cookie cutter, cut into rounds.
- 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.
- 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.
- Once all the fritters are done, drizzle with a generous amount of honey, sprinkle with orange zest, and serve.
Buon Appetito!
