San Martino fritters, a Sicilian recipe prepared for the San Martino feast.
The peculiarities of these fritters are many: there’s no sugar in the dough, no eggs, and they use durum wheat semolina.
The result is surprising, very soft, very fragrant, and one leads to another.
We also recommend trying the Pan Caciato of San Martino, a bread rich with dried fruit and a beautiful story behind it.
Recipe taken from the site ” Il cucchiaio d’argento“
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 15 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for San Martino Fritters:
- 2 cups durum wheat semolina
- 1 cup warm water
- 1 pinch fine salt
- 1 tsp dry yeast
- 0.88 oz sultana raisins
- 2 tbsps fennel seeds
- as needed oil for frying
- as needed granulated sugar
- as needed cinnamon powder (optional)
Tools
- 1 Bowl
- 1 Spoon
- 1 Frying pan
Steps for Preparing and Cooking San Martino Fritters:
Place the sultana raisins in a small bowl, cover with warm water and let rest for 15 minutes to soften, then dry well with paper towels.
In a large bowl, combine the durum wheat semolina, dry yeast, and a pinch of salt. Stir well, then add the warm water, mixing to obtain a soft and homogeneous dough. Add the raisins and fennel seeds, and mix well.
Cover the bowl with plastic wrap and let rise for 2/3 hours, until doubled in size.
Heat the oil in a deep frying pan, and when it reaches a temperature of 340°F (170°C) drop spoonfuls of the mixture in to cook. When golden, flip them to finish cooking.
Transfer the fritters to a plate lined with paper towels to drain excess oil, then immediately roll them in granulated sugar mixed with cinnamon powder, if desired.
Continue with the same procedure for all the batter, serve the yeast-risen fritters without eggs hot.
