Frisceu (Fried Dough)
A recipe for Frisceu (Fried Dough) from Liguria: The Cookbook. These small balls of dough are fried until puffed and with crunchy texture.
Servings 8 -10 Servings
Ingredients
- 2 cups (9 ounces) all-purpose flour
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1/8 teaspoon salt plus more for serving
- 1 tablespoon finely diced marjoram or sage or 2 tablespoons finely diced spring onion, optional
- 1 cup plus 1 tablespoon sparkling water you may use tap water in a pinch
- Vegetable or grapeseed oil for frying
- Salt to taste
Instructions
- Combine flour, yeast, sugar, and salt in a large bowl; whisk until blended.
- Add herbs or onion pieces, if using.
- Slowly pour in the water and stir until smooth. Cover with plastic wrap and set aside to rise until the dough doubles in size, about 1 hour.
- Heat 2 inches of oil in a wide, deep straight-sided skillet or wok over medium-high heat until a drop of batter sizzles immediately and floats to the top when it touches the oil.
- Using two little spoons, drop small (1/2 teaspoon) balls of dough into the hot oil.
- Fry, turning occasionally with a spider or slotted spoon, until the balls have puffed and are golden in spots, about 2 to 3 minutes. (Frisceu should be crunchy and light beige with golden patches, not dark golden brown.)
- Transfer the Frisceu to a paper towel-lined plate, sprinkle with salt to taste, and serve immediately with a glass of crisp vermentino and salty slices of prosciutto or anchovies.