For the dough:
150g all-purpose flour
2 tablespoons of olive oil
1 tablespoon of active dry yeast, well-risen
4 tablespoons of beer or white wine
1 pinch of salt
2 large eggs
For the filling:
4 eggs
Olive oil for frying
For the dough:
150g all-purpose flour
2 tablespoons of olive oil
1 tablespoon of active dry yeast, well-risen
4 tablespoons of beer or white wine
1 pinch of salt
2 large eggs
For the filling:
4 eggs
Olive oil for frying
Mix together the flour, yeast, salt, 2 tablespoons of olive oil, and beer or white wine
Ten minutes before frying, add to the dough the egg yolks and then the well-beaten egg whites
Heat the olive oil and scoop in a spoonful of dough, about 1/4 cup full
Break an egg over the dough and cover it with another layer of dough, slightly smaller than the first
When the bottom starts to brown, flip and fry the other side until golden
Before serving, place the fritters on paper towels to remove excess oil.
