lunedì 11 febbraio 2013

CROSTOLI (Typical Italian Carnival fritter)


2 cups 00 Italian flour
1 extra large egg
1 tbsp Italian extra virgin olive oil
1 tbsp Italian white wine vinegar
1 tbsp sugar
2 tbsp grappa (or other liqueur)

Oil to fry
confectioner's sugar

Mix flour and sugar in a bowl, then create a well and add egg, oil, vinegar and grappa; mix all ingredients then transfer onto a floured surface and knead until you obtain a smooth dough. Wrap in plastic and let rest for 30 minutes.

Roll out as thin as possible, if you use a pasta machine, go to the thinest possible.

Warm up olive oil in a deep saucepan.

Cut dough in squares, make a couple cuts in the squares and fry them.

Transfer on paper towel to absord excess oil, then arrange on a platter and sprinkle with confectioner's sugar.

Makes 40-50 squares, depending on thickness and size.

- You can substitute grappa with milk or water, if you don't want to use liqueurs.
- Vinegar will NOT be tasted, it will only give more crispyness.
- The thiner you roll them out, the faster the frying will be (absorbing even less oil).
- It's lactose free (if you don't use milk).

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