ISO: Italian fried dough
Misc. My Italian grandmother from Sulmona made fried dough in 5 to 6 inch circles, sprinkled with salt (sometimes with anchovies in the dough). She used a small skillet, olive oil, and spread the dough with two forks as it cooked. I have never been able to duplicate the dough; my patties are always too heavy and too brown in color. Is anyone familiar with this recipe?
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Reviews and Replies: | |
1 | ISO: Italian fried dough |
Barbara/Chelmsford | |
2 | Recipe(tried): Zeppoli con Alici |
cookingdemon |
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