Italian Frittelle

2 pk Active dry yeast

1 c Warm water

2 c Flour; up to 3 c

1 ts Salt

2 ts Anise seed

2 tb Olive oil

1 c Dark seedless raisins

1 c Oil for frying

1 1/2 c Honey

2 tb Lemon juice

Dissolve yeast in warm water; combine flour, salt and anise seeds in a bowl; gradually add the yeast and olive oil, mixing until a rather soft dough is formed; turn out onto a floured board and knead for 10 minutes, until dough is smooth and elastic; scatter raisins over board and knead the dough over them until they have been incorporated; shape dough into a ball, cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in bulk; with the palms of your hands, flatten the dough down to 1/2 inch thickness; let rest, uncovered, for 15 minutes; use a sharp knife to cut the dough into 36 diamonds; heat oil and fry the diamonds, a few at a time, turning until golden brown on both sides; transfer to paper towels to drain; heat honey with lemon juice and boil for 3 minutes; arrange fritelle on a serving plate and pour the hot honey over

them. Makes 36 pieces. Chuck in Pok
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