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.
2 people made this
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
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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.