Fried pizza dough strips

The best way to eat these fritters is with a fresh salad and lemon juice to cut through the oiliness. If you’re feeling naughty try rolling them in sugar for a sweet snack.

Credit: A Vegan Summer in Southern Italy

• serves

  6

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

Straccetti fritti

• 1 tsp dried yeast
• large pinch of sugar
• 500 g (3¾ cups) plain flour
• 2 tsp salt
• ½ litre (approx) sunflower oil, for frying

Salad

• 150 g rocket leaves
• 150 g cherry tomatoes
• handful of basil leaves
• 1 lemon, cut into wedges
• drizzle of olive oil
• ½ tsp salt
• black cracked pepper

Proving time: 3 hours

Instructions

1. Combine ¼ cup of warm water, the yeast and sugar in a small bowl and whisk to combine. Set aside for 5 minutes to activate.
2. Pour the flour and salt into a large bowl and make a well in the centre. Add the liquid yeast and approximately 325ml water, a little at a time, stirring as you go with a fork. Once combined, use your hands to bring the dough together. Add a dash more water if it’s too dry.
3. Turn the dough onto a floured surface and knead well for 10 minutes until smooth and elastic, dusting with flour as you go. Place into a large, greased bowl and cover. Leave to rise in a draught-free place to double in size, approximately 3 hours.
4. Turn the risen dough onto a floured bench. Slice off a small piece of dough and roll into a rope, 10-15 cm in length and about the width of your finger. Repeat with the remaining dough. Lay the ropes on a towel.
5. In a pot, heat the oil to approximately 150°C. A thermometer can be handy. Or test the oil by dropping in a small piece of dough and if it sizzles immediately, it is ready.
6. Carefully drop several pieces of the dough ‘rags’ into the hot oil and fry until golden brown. Remove and drain well on absorbent paper. Repeat with the remaining dough. It will make a mountain of straccetti!

 

Recipe and images from A Vegan Summer in Southern Italy by Nadia Fragnito

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.