Tondone Fritters
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g flour
- eggs
- dl water
- salt
- lemon zest
- g malaga raisins
Instructions
- Make a batter of flour, water, and salt; fry it flat into a large pancake (tondone), flipping once.
- Pound the tondone in the mortar with lemon zest and the eggs (whites whipped).
- Fry by spoonfuls into puffed fritters and dust with sugar; optionally fold in soaked, seeded malaga raisins.