This variation on the fried pastry recipes of Italy comes from Tuscany. These cookies have the fresh flavors of lemon.
Cenci alla Fiorentina
- 2 cups all-purpose flour
- 2 Tbs butter, room temperature
- 1 tsp sugar
- 2 eggs
- 2 egg yolks
- 1/8 tsp salt
- 2 Tbs rum
- 1 Tbs lemon zest
- flour for working dough
- oil for deep-frying
- confectioners (powdered) sugar
- flour into a bowl and mix in the butter.
- Add the sugar, eggs, egg yolks, salt, lemon zest, and rum to the flour.
- Work the ingredients into dough. If the dough is too dry add a little water.
- Place the dough on a floured surface and knead well for 10 minutes. The dough should be smooth and shiny.
- Cover and allow to rest in in a cool place for 1 hour.
- Heat at least 3-4" of oil to 350F.
- Divide the dough into fourths.
- On a floured surface roll out one quarter of the dough until it is thin (1/6") and cut into strips about 4" x 1/2".
- Tie each strip into a simple, loose knot.
- Fry the knots, 4 or 5 at a time, until puffed up and golden (about 1-2 minutes).
- Remove and drain on paper towels.
- Repeat with the rest of the dough.
- Before serving sprinkle with sifted confectioners sugar.
Note: This cookie exemplifies the greatness of simple flavors. You don't need fancy toppings, nuts, or (gasp!) chocolate. The only way you really need to experiment is to use orange flavoring instead of lemon. Other than that, this recipe is best when kept basic.
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Waring DF200 Professional Deep Fryer
When deep frying control is essential. With this fryer you are in control, which allows you to have less greasy food when frying. The window on top allows you to watch the food cook while keeping the heat in. It has great safety features that make frying much safer than with an open skillet.