makes
20
prep
30 minutes
cook
25 minutes
difficulty
Mid
makes
20
serves
preparation
30
minutes
cooking
25
minutes
difficulty
Mid
level
These are inspired by one of my favourite Sardinian recipes. Seadas, cheese-filled fritters drizzled with honey, used to be served as a second course to tired shepherds who’d spent all day out in the fields. Now, it’s an after-dinner treat that is known all over Italy.
Ingredients
- 5 cups (750 g) all-purpose flour
- ¼ tsp salt
- ⅓ cup (80 ml) melted butter
- 1½ cups (375 ml) water, plus more for sealing
- Zest of 2 lemons
- 454 g (1 lb) Pecorino Romano, grated
- Honey, for drizzling
- Olive oil, for frying
- Zest of 1 orange, for garnish
You will need an 8 cm (3 in) wide circular cookie cutter with scalloped edges.
Instructions
1. In a large bowl, combine flour, salt, and melted butter, then add water, little by little, working in with your hands, and kneading, until a smooth dough forms. Cover the dough with plastic wrap and leave to rest while you are getting the filling ready.
2. Combine lemon zest and Pecorino in a bowl.
3. Roll dough out on a lightly floured surface until it’s 3mm (1/8-inch) thick. Using cookie cutter, cut into rounds. (You should have about 40 rounds. You can re-roll the pastry scraps to use up more of the dough.)
4. Place a generous amount of cheese in the middle of a round, while still leaving a border, then dab or brush the border of the round with a little water. Take another round and lay it carefully over top of first round, pressing the edge down with your finger to firmly seal shut.
5. Fill a large pan with high sides with olive oil until it is 2.5 cm (1 in) high. Heat oil to 175°C (375°F), then carefully drop in 3-4 fritters at a time, frying, turning once, until both sides are golden brown. Remove with a slotted spoon to a plate covered with kitchen paper.
6. Once all the fritters are done, drizzle with a generous amount of honey, sprinkle with orange zest, and serve. Buon Appetito!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
These are inspired by one of my favourite Sardinian recipes. Seadas, cheese-filled fritters drizzled with honey, used to be served as a second course to tired shepherds who’d spent all day out in the fields. Now, it’s an after-dinner treat that is known all over Italy.
