The San Martino pancakes they are typical Sicilian sweets that are traditionally prepared at home to celebrate the anniversary. Pancakes of leavened dough, soft and perfumed with wild fennel they are enjoyed hot and sprinkled with sugar.
Ingrediants
- 250 g of re-milled durum wheat semolina
- 25 g of sultanas
- 2 tablespoons of fennel seeds
- 250 ml of water
- 4 g of dehydrated brewer’s yeast
- granulated sugar for topping
- ground cinnamon (optional)
- 1 pinch of salt
- peanut oil for frying
The San Martino pancakes are bites of leavened dough, made with flour durum wheat flour, enriched by raisins and from the seeds of wild fennel.
A typical recipe of Sicilian cuisine, very simple. Greedy and fragrant they do not contain eggs and do not include sugar in the dough: they are rolled while still hot in a mixture of granulated sugar and cinnamon.
Between the fried desserts of the Italian tradition, made with leavened dough, also the Neapolitan Graffe and the Pettole from Puglia. Typical instead of autumn season the chestnut pancakes. All goodies to try!
OTHER DELICIOUS RECIPES: Luna Park pancakes, Rice pancakes, Strauben, Quick and easy apple pancakes
How to prepare: San Martino fritters
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
30 min
- Rising time
-
2h – 3h
How to prepare: San Martino fritters
To prepare the San Martino fritters, soak raisins in warm water for about 20 minutes. In a bowl, mix the re-milled semolina with water, the yeast and mix until you get a liquid but full-bodied mixture. Then add well squeezed raisins, salt and fennel seeds.
Mix well and cover with cling film. Let it rise in a warm place until doubled (it will take 2-3 hours).
After this time, take portions of the dough with two spoons and fry them, a few at a time, in hot oil at 170 °. When they are golden, take them out with a slotted spoon and let them dry briefly on absorbent paper. Then pass them in the granulated sugar to which you can add, if desired, a pinch of cinnamon. Serve the San Martino pancakes hot.
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