Pasta Crescent This is a very common item on the antipasto tray in Naples. Try adding different things to the dough for an even greater variety.
Author: Straight Outta My Kitchen
Recipe type: Appetiser
- 1½ tablespoons yeast
- ½ very warm, water
- 2½ bread flour
- 1 teaspoon salt
- oil, for frying (not olive oil)
- In a large bowl, dissolve the yeast in warm water. Add to yeast mix, flour and salt. Add more warm water, a little at a time, while mixing with a large sturdy spoon until you have a very thick batter or very soft dough. Add any other ingredients you might like. For example: chopped cooked vegetables like cauliflower or broccoli or make it a desert with chopped apples. Let the dough rise for one hour. Heat some oil in a saucepot, deep enough to deep-fry the dough balls. Scoop a rounded tablespoon of dough and, using the teaspoon as a scraper, drop a ball of dough into the pot of very hot oil and deep fry until done and golden brown. If oil is too hot, fritter will be dark on the outside and raw on the inside. If oil is too cool, fritter will not darken on the outside and the inside will be soggy and full of oil. Experiment with one first. Remove them from the hot oil and place them on some absorbent paper towel. Sprinkle lightly with coarse salt or powdered sugar. Serve warm.