Round anisette fritters


  • 1 egg
  • 4 tablespoons olive oil
  • 4 tablespoons milk
  • 2 tablespoons anisette liqueur
  • 6 tablespoons sugar
  • ½ teaspoon baking powder
  • approximately ½ kg flour
  • olive oil for frying


Mix the egg, 4 tbsp olive oil, milk, anisette, sugar, and baking powder. Measure out the flour and add most of it, stirring well. Add just enough flour to form a dough that is not sticky. Finish mixing with your hands, and then shape the dough with your hands into round strips about 10 to 15 cm long; form each strip into a circle by sealing the tips with a bit of water.

Heat abundant oil in a frying pan and fry on med-high heat until the fritters have risen and are a nice golden colour (break the first one open to be sure it has cooked through; if it has not, reduce the heat of the oil slightly).

Sprinkle with sugar and serve immediately plain with coffee or tea, or with ice cream.

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