Directions
- Dissolve yeast in warm water. Combine flour, salt & anise seeds in bowl. Gradually add the dissolved yeast & the olive oil, mixing until a rather soft dough is formed. Turn out onto a floured work surface. Knead about 10 minutes or until dough is smooth & elastic.
- Spread the raisins and knead the dough over them until they have all been incorporated into the dough. Shape into a ball, cover with a clean kitchen towel & let rise in a warm place for 1 hour or until double in bulk.
- With the palms of your hands, flatten to about 1/2 inch thickness. Let rest uncovered for 15 minutes. With a sharp knife, cut into 36 diamonds.
- Heat the oil in a deep saucepan & fry a few diamonds at a time, turning, until golden on both sides. Transfer to a paper towel to drain.
- Heat the honey in a saucepan with 2 tbsp of lemon juice & boil for 3 minutes. Arrange frittelle on a serving plate & pour the hot honey over them.
Source: The Recipe Page Newsletter - 12/14/97
