Fritters (Emilia-Romagna)

Appetizers

Ingredients

All purpose flour - 4 cups

Salt - 1 1/4 tsps

Softened lard - 3 tbsps

Compressed yeast - 3 tbsps

Lukewarm milk or water - 1 1/4 cups

Lard or oil for frying

Sift the flour and salt into a warmed bowl and rub in the softened lard. Dissolve the yeast in a little of the milk and work it into the flour, together with enough of the remaining milk to make a firm, pliable dough. Knead vigourously until the dough is smooth and leaves the sides of the bowl cleanly. Roll it into a ball, cover the bowl and leave in a warm place to rise.

When the dough has doubled in bulk, punch it down and knead it again lightly. Roll it into a sheet about 1/8 inch thick and cut into diamond shapes with a floured pastry cutter or a sharp knife. Arrange the shapes on a clean cloth sprinkled with flour and leave them to rise again.

Heat the lard or oil - enough for fairly deep frying - and fry tje fritters until they are puffed and golden brown on both sides. Drain on absorbant paper and serve hot, accompanied by fresh cheese or sliced salami.

Serves 4-6