Crostoli

Ingredients
2 cups plain flour (plus extra for rolling) 
2 eggs
2 tablespoons sugar
2 tablespoons white wine 
Zest of 1 lemon (finely grated)
Oil for deep frying (vegetable or sunflower) 
Icing sugar, for dusting
 

Method
In a large bowl, combine flour, sugar, eggs, wine, and lemon zest. Mix until a dough forms.

Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.

Cover with a clean tea towel and let the dough rest for 30 minutes.

Divide dough into small portions and roll out thinly. The thinner, the crispier!

Cut into strips or diamond shapes with a pastry wheel. You can make a small slit in the centre of each piece and gently pull one end through for the classic crostoli twist.

Heat oil in a deep pan until hot (around 170–180°C). Fry crostoli in small batches until golden and crisp, turning once.

Remove with a slotted spoon and drain on paper towels. While still warm, dust generously with icing sugar.

Best enjoyed fresh with coffee, tea, or a little glass of sweet wine.

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This recipe is available for digital download as a PDF here: 

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