For the dough
100g of all-purpose flour
2 eggs
1/2 cup of milk
1 finger-length bell pepper, seeded and chopped
to taste salt
1 coffee cup of olive oil
For frying in immersion
2 liters of olive oil
For the filling
Leaves of 1/2 American iceberg lettuce, torn
Small plate of cherry tomatoes (halved)
4 tablespoons of black olives, pitted and chopped
1 can of corn, drained and cut into pieces
To sprinkle
100g of grated mozzarella cheese
For the dough
100g of all-purpose flour
2 eggs
1/2 cup of milk
1 finger-length bell pepper, seeded and chopped
to taste salt
1 coffee cup of olive oil
For frying in immersion
2 liters of olive oil
For the filling
Leaves of 1/2 American iceberg lettuce, torn
Small plate of cherry tomatoes (halved)
4 tablespoons of black olives, pitted and chopped
1 can of corn, drained and cut into pieces
To sprinkle
100g of grated mozzarella cheese
Step 1
Beat the dough ingredients (except olive oil) in a blender or with a whisk until smooth
In a skillet, heat the olive oil and fry dough rounds (use 1 coffee cup as a measure for each round)
In a pot, heat the immersion oil at high heat
Step 2
Place a dough round inside a large bowl
Add another small bowl on top
Submerge in oil and fry for 3 minutes
Carefully remove the bread baskets and reserve
Mix the filling ingredients and fill the baskets
Sprinkle with cheese and serve.
