Fritelle Di Farina Bianca

Batter Fritters

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


  • ½ lb. of flour, the yolks of 3 eggs, a thin strip of finely chopped lemon peel
  • a pinch of salt. Water, oil, sugar.


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 ½ an 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 colour, remove from the oil and drain on a cloth. Sprinkle with a little sugar and serve hot.