Easy
Published 1935
These simple but delicious fritters are very popular in Tuscany, and especially in the country around Florence, where they are popularly called “boncerelle.”
Put the flour in a terrine or salad basin 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