| 1 |
Put the flour (or fine semolina), ground aniseed, cinnamon and yeast in a mixing bowl and mix well together. Add the olive oil and work it in with your fingertips until it is fully incorporated. Add the water and knead with your hand until you have a firm, elastic dough. Cover with a damp cloth and leave for 45 minutes. |
| 2 |
In the meantime prepare the sugar syrup, keep it in the pan and have on hand to drop the fritters in when they are ready. |
| 3 |
Divide the dough in 25 equal pieces, then shape one into a fat sausage, about 2 to 2-3/4 inches long. Place the rolled pastry against a flat perforated surface, like the bottom of an inverted colander, and with your fingers press the dough down and roll it towards you to make a knobby roll. Place, joint side down, on a platter and continue treating the rest of the dough in the same way until you have finished all 25 pieces. |
| 4 |
Pour enough vegetable oil in a large frying pan to deep fry the ma caron and place over a medium heat. When the oil is very hot (to test the heat, dip in the tip of one roll, and if the oil bubbles around it, it is ready), drop in as many rolls as you can fit comfortable and fry until golden brown all over. Remove with a slotted spoon and drop into the sugar syrup. Leave until the second batch is ready so that they absorb as much syrup as possible, then lift fritters onto a serving platter before putting in the second fried batch. Finish doing the rest of the ma caron in the same way and serve at room temperature. |
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