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Puff Fritters

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Puff Fritters. Get fine flour, water, salt and sugar, and distemper this so that it is not too stiff; then roll out the dough on a table by hand with a bit of round wood and cut it to the size you want it to be when shaped like fritters; fry it in good oil. With this dough you can make pears, apples, walnuts and sprigs of cloves, of rosemary and of sage, shaping the dough however you wish, and quickly dipping it briefly into good hot oil; when they are cooked, color them yellow with saffron tempered with rosewater. Note that, should you want to make the above-mentioned things -that is, pears and so forth - make the dough as broad as a wafer, and dip them in hot oil; or else coat a pan with oil and put the wafer-sized dough in it, then quickly remove it and shape it by hand like a pear or apple or whatever you like; then cook these fritters, shaped like pears or apples or however, in fine oil another short while.


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