Ficattole

These simple and delicious little bread-dough fritters appear all over Tuscany under various different names, but the basic principle is always the same: just flour, salt, water and yeast are needed to make them, and plenty of hot olive oil for deep-frying them until they are crispy and golden brown. Perfect as a little snack, they are usually served with an antipasto platter as an alternative to ordinary bread. You might also come across them under the name of panzanelle, frittelle di pane