Kamut Flour Fritters

Kamut Flour Fritters

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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.


Serves: 8 

  • 300g kamut flour
  • 200g caster sugar
  • 4 eggs
  • 100ml white wine
  • 40g butter, soften
  • 1 pinch baking powder
  • lard, for deep frying
  • icing sugar, for dusting

Preparation:20min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hour10min 

  1. Place the kamut flour on a working surface. Make a well in the center and fill with sugar, eggs and soft butter.
  2. 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.
  3. Roll out the dough to 2mm thin. Cut out long or short strips, square or rectangles. A ravioli cutting wheel will do.
  4. 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.
  5. Remove with a slotted spoon, drain on kitchen paper and dust with icing sugar.

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