Skip to content

Beta This app is in Beta Testing

Vecchiarelle ( Honey-coated fritters )

No ratings yet
Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. pinch of salt
  2. 1/2 cup thin honey
  3. vegatable oil for deep frying
  4. 1/2 cake compressed yeast
  5. dissolved in 3 tbsp lukewarm water
  6. 3 1/2 cups all-purpose flour
  7. Dip
Contains GlutenEggs Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.

Method

  1. Sift the flour onto a work surface and make a well in the center. Add the yeast and salt and work together with the fingertips. Add lukewarm water gradually, kneading until a smooth, pliable dough is obtained. Shape into a ball and place in a bowl. Sprinkle with a little flour and cover with a damp cloth. Leave to rise in a warm place for about 1 hour or until doubled in bulk.
  2. Knead the dough on a floured surface, then shape into small sticks, about 1/2 inch thick and 2 1/2 inches long. Heat the oil in a deep-fat fryer and deep-fry the sticks, a few at a time, until golden brown. Drain on absorbent kitchen paper and keep warm while frying the remainder.
  3. Put the honey in a saucepan and heat gently until it has melted stirring constantly. Dip the sticks into the honey to coat and serve immediately.
  4. Serves 4-6

Plating

Cookware for this recipe

  • Deep fryer or deep pan
  • Frying pan
  • Saucepan
  • Mixing bowl
  • Wooden spoon
  • Sieve
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: The Encyclopedia of Italian Cooking. Saved from RecipeSource (SOAR) (http://www.recipesource.com/ethnic/europe/italian/04/rec0424.html), file Recipes/www.recipesource.com/ethnic/europe/italian/04/rec0424.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.