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Ficattole

Tuscan Bread Fritters

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

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

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