For these simple Italian style fritters I decided to use kamut flour instead of regular wheat flour. The result was a tasty and delicate treat! I used also lard to deep fry, as in traditional Italian recipes, but you can replace with regular vegetable oil if prefer.
1 person made this
300g kamut flour
200g caster sugar
100ml white wine
40g butter, soften
1 pinch baking powder
lard, for deep frying
icing sugar, for dusting
Buy ingredients online
Add to trolley
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Directions Preparation:20min › Cook:20min › Extra time:30min › Ready in:1hour10min
Place the kamut flour on a working surface. Make a well in the center and fill with sugar, eggs and soft butter.
Mix the ingredients and star kneading adding the white wine. As the last ingredient add the baking powder then knead to incorporate. Wrap the dough in plastic wrap and let stand for 30 minutes at room temperature.
Roll out the dough to 2mm thin. Cut out long or short strips, square or rectangles. A ravioli cutting wheel will do.
Melt the lard in a narrow pan with high edges until hot. Add the strips of dough, a few at the time and deep fry until golden.
Remove with a slotted spoon, drain on kitchen paper and dust with icing sugar.