Italian kamut fritters

Italian kamut fritters

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About this recipe: For these simple Italian 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 is traditional in Italian recipes, but you can use vegetable oil if prefered.


Serves: 8 

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

Prep:20min  ›  Cook:20min  ›  Extra time:30min resting  ›  Ready in:1hr10min 

  1. Place the kamut flour on a work surface. Make a well in the centre and fill with sugar, eggs and butter.
  2. Mix the ingredients and start kneading, adding the wine. Add the baking powder and knead to incorporate. Wrap the dough in cling film and let stand for 30 minutes at room temperature.
  3. With a floured rolling pin, roll out the dough to 2mm. Cut out long or short strips, then slice into squares or rectangles.
  4. Melt the lard in a small and deep saucepan until hot. Add the dough, a few at a time, and deep fry until golden.
  5. Remove with a slotted spoon, drain on kitchen paper and dust with icing sugar. Repeat with remaining dough.

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