much flour as the eggs will take ;
juice to taste ;
litre of cooking oil ;
kg of yellow sugar ;
litre of water
the eggs in a bowl and pour in as much flour
as the eggs will take. Combine the flour and
eggs until a ball is formed.
Pour in a little olive oil and knead until the
olive oil is absorbed.
Add a little orange juice (less than the olive
oil) and knead again until the juice disappears.
Continue to knead, alternately with olive oil
and juice, until the mixture is soft and thoroughly
combined so that it can be stretched out very
thinly and not break.
Note: Begin kneading with olive oil and end
with olive oil.
Heat the cooking oil very well.
Take out small balls of the mixture and stretch
them out very thinly on a board or stone greased
with olive oil using a rolling-pin; this operation
should be repeated whenever the mixture is stretched
The stretched out mixture is placed in the very
hot cooking oil and the handle of a wooden spoon
is used to apply pressure to the center of the
mixture so as to give it the shape of a flower.
Place the water and yellow sugar in a pan and
boil until it is slightly thick. Dip the fritters
into this syrup one by one (if necessary, add
a little water).
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