Cartellate (Italian Christmas fritters)
1 hour
Cartellate are typical fritters from Puglia, traditionally eaten during Christmas. The dough includes two of the best local ingredients the region if famous for: white wine and olive oil.
LeRicettediMarta
6 people made this
Ingredients
Serves: 12
- 1kg plain flour
- 250g white wine, warmed
- 100g extra virgin olive oil
- 2 tablespoons caster sugar
- 1 pinch powder cinnamon
- 1 pinch salt
- 1L sunflower oil, for deep frying
- icing sugar, for dusting
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- Place the flour in a bowl and add warm wine, oil, sugar, cinnamon and salt. Mix with a silicon spatula, then transfer to a work surface and knead until you reach a smooth and elastic dough. If the dough is not soft enough, wet your hands with water and wine and keep kneading.
- Roll out portions of the dough into 5mm thick sheets and with a pastry wheel cut out strips or diamond shapes.
- Heat the sunflower oil in a pan for deep frying. Fry the cartellate a few at the time. Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining dough. Dust with icing sugar and serve.
