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Fritters
Fritters alla Romana (Laziali fried sweet dough flavored with currants and lemon rind)
Originated from: Rome, Lazio, Italy
Occasion: Any time
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

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Ingredients

For dough
8 ounces flour
warm water (as much as is needed to make a stiff paste)
a pinch of salt
a pinch of nutmeg
4 egg yolks
1 lemon
3 ounces currants

butter to fry

For garnish
Castor-sugar



Directions

Mix with warm water about eight ounces of flour until it is a stiff paste; add a pinch of salt, the grated peel of one lemon, four yolks of eggs, a pinch of nutmeg, and three ounces of currants.

When all are well mixed together, form into fritters.

Fry on both sides a golden colour, turning the fritters with the blade of a knife.

Serve very hot; sprinkle with castor-sugar.


Notes

The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi

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