---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Italian Frittelle
  Categories: Cookies
       Yield: 36 servings
  
       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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