These tasty fried pastries make a great appetizer or between meal snack.
Christmas Eve just would not be the same without them at Nonna's house.
Generally a combination of fritelle are made, including those with a vegetable, and baccala (salted cod)
filling, as well as some left plain.
8 Cups All-Purpose/ Flour
1 Tablespoon Salt
1 1/2 Packages Yeast
Dissolve the yeast in 1/2 cup of warm water until bubbly. Make a mound of the flour on a board
or the counter. Create a well in the center and add the yeast. Begin to add warm water, mixing as
you go along until you have a very soft dough. Cover and let rise one hour.
Fillings: Baccala- Soak the dried cod in water for two days, changing the water three times during each day.
Drain, and simmer the cod in enough water to cover it for 3 to 4 minutes. Drain again, and cut into small pieces,
removing any bones you may find.
Cauliflower (Or Other Fruit Or Vegetable)- Precook until tender. Drain and cut into bite sized pieces.
To make the Frittelle:
Take a spoonful of dough and make a hole in the center. Place a piece of
filling in the center and close the dough over completely to seal. Fry in vegetable oil heated to 375 degrees F.
until golden and puffy. Drain on paper towels, lightly salt and serve immediately.
Nonna Lina ~ 2003