To make the batter for this recipe in the traditional Calabrian style, you need a bavanu, a classic terracotta bowl with a glazed lining. Whichever bowl you use, make sure it is a large one and be sure to use only your hands to beat the batter for the full 30 minutes in order to make it really tacky and light. The fritters make a lovely tasty snack, especially when served with plenty of dry white wine.
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