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, crescentine or many other locally used names. In some parts of Tuscany cooks add herbs such as fresh basil to the dough to add extra flavour. Serve them piping hot with cured meats such as salami, mortadella or prosciutto.
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