Recipe courtesy Nadia G
- 1 teaspoon yeast
- 10 ounces warm water
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon raw sugar
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 cup whole wheat flour
- Canola oil, for frying
- Chocolate Nougat Fondue:
- 2 cups roughly chopped honey nougat milk chocolate
- 1/2 cup roughly chopped bittersweet chocolate
- 1/2 cup whipping cream, at room temperature
For the dough: In a medium bowl, mix the yeast with the warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, salt and sugar, and whisk. Set aside.
In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture. Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil. Place the dough in the ceramic bowl and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour.
Heat canola oil to 350 degrees F in a deep-fryer. Dust a clean surface with flour.
Tear small chunks of the dough and roll into sticks. If they get too sticky, toss in flour and roll some more. Deep-fry until crispy and golden, 2 to 3 minutes. Drain on a wire rack.
Put the frittelles on a plate and serve with a side of the chocolate nougat fondue.
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