Cecamariti recipe
Cecamariti fritters Use up odds and ends of veg in these deep-fried dough balls. They're great served as snacks with drinks. 2.5g dried yeast200g/7 oz plain flour50g/1¾ oz fine semolina flour5g/1/8 oz salt10 black olives, destoned and roughly chopped1 red pepper, roasted, peeled and roughly chopped1 small courgette, roughly chopped5 cherry tomatoes, roughly chopped½ red onion, roughly chopped2 tbsp caperspinch dried oregano1 garlic clove, crushedvegetable oil, for deep frying 2.5g dried yeast 200g/7 oz plain flour 50g/1¾ oz fine semolina flour 5g/1/8 oz salt 10 black olives, destoned and roughly chopped 1 red pepper, roasted, peeled and roughly chopped 1 small courgette, roughly chopped 5 cherry tomatoes, roughly chopped ½ red onion, roughly chopped 2 tbsp capers pinch dried oregano 1 garlic clove, crushed vegetable oil, for deep frying Method Mix the yeast with the 200ml/7 fl oz lukewarm water and allow to sit for 5 minutes. Add the plain flour and semolina to a bowl and pour in the yeast mixture. Knead for 5 minutes before adding the salt. Knead for another 10 minutes – the dough will still be quite wet.Add the chopped olives, red pepper, courgette, tomatoes and onion to the dough along with the capers, oregano and garlic. Mix to combine. Cover and allow to rise for about 2 hours, until doubled in size.Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the dough in batches by pinching off portions and rolling into small golf ball-size balls before adding to the hot oil. This can be quite tricky as the dough is very wet, so wearing kitchen gloves or oiling your hands might make the job easier.Cook the dough balls for a few minutes until they are golden-brown and puffed up, then remove and place on a plate lined with kitchen roll. Mix the yeast with the 200ml/7 fl oz lukewarm water and allow to sit for 5 minutes. Mix the yeast with the 200ml/7 fl oz lukewarm water and allow to sit for 5 minutes. Add the plain flour and semolina to a bowl and pour in the yeast mixture. Knead for 5 minutes before adding the salt. Knead for another 10 minutes – the dough will still be quite wet. Add the plain flour and semolina to a bowl and pour in the yeast mixture. Knead for 5 minutes before adding the salt. Knead for another 10 minutes – the dough will still be quite wet. Add the chopped olives, red pepper, courgette, tomatoes and onion to the dough along with the capers, oregano and garlic. Mix to combine. Cover and allow to rise for about 2 hours, until doubled in size. Add the chopped olives, red pepper, courgette, tomatoes and onion to the dough along with the capers, oregano and garlic. Mix to combine. Cover and allow to rise for about 2 hours, until doubled in size. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the dough in batches by pinching off portions and rolling into small golf ball-size balls before adding to the hot oil. This can be quite tricky as the dough is very wet, so wearing kitchen gloves or oiling your hands might make the job easier. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the dough in batches by pinching off portions and rolling into small golf ball-size balls before adding to the hot oil. This can be quite tricky as the dough is very wet, so wearing kitchen gloves or oiling your hands might make the job easier. Cook the dough balls for a few minutes until they are golden-brown and puffed up, then remove and place on a plate lined with kitchen roll. Cook the dough balls for a few minutes until they are golden-brown and puffed up, then remove and place on a plate lined with kitchen roll.