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Boncerelle/Fritelle di Farina Bianca (Tuscan sweet fritters, flavored with lemon peel)
Originated from: Florence, Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Recipes of All Nations" by Countess Morphy (WM. H. Wise & Co.,1936)

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1/2 pound of flour
Yolks of 3 eggs
A thin strip of finely chopped lemon peel
A pinch of Salt
Sufficient water to make a light batter

Oil for frying
Sugar for dusting


These simple but delicious fritters are very popular in Tuscany, and especially in the country around Florence, where they are popularly called "boncerelle."

Method: Put the flour in bowl with a pinch of salt, make a well, and put the yolks of eggs in it.

Add the flour gradually to the eggs with a wooden spoon and, when it is all mixed, add sufficient water, very gradually, to make a light batter.

Mix in the lemon peel.

Let the batter stand for 1/2 hour.

Then, with a spoon, drop a little of the mixture -- not more than 1 teaspoon at a time -- into a pan of very hot oil.

Cook to a golden color, remove from the oil, and drain on a cloth.

Sprinkle with a little sugar and serve hot.


The recipe in this entry was taken from "Recipes of All Nations" which was compiled and edited by Countess Morphy. It was published in New York by W.M.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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