Ingredients 250 ml (8 fl oz) Water 5 Tbsp Olive Oil 1 Strip of Lemon Rind 1/2 tsp Sea Salt 200 g (7 oz) Plain Flour Oil for deep-frying Caster Sugar Ground Cinnamon (optional) Method Put the water in a pan with the oil, lemon rind and bring it to a boil. Remove the lemon rind. Add salt to the flour, then add it to the pan all at once and beat vigorously with a wooden spoon, working it over a low heat for 1-2 minutes until it forms a ball. The mixture will be very stiff. Put it in a piping bag. Heat the oil to 185˚C (365˚F) (when a piece of dough is dropped in it should brown in 60 seconds). Force out long strips or rings of the batter into the hot oil, a few at a time. Fry for a few minutes until golden brown, then remove from the oil and drain. Sprinkle generously with sugar and cinnamon, if desired. |