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| Nacatala |
| Recipe contributed by Josephine Fish & Aunt Phil Caruso in memory of Prudenza Pelaia |
| Ingredients |
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| Preparation |
| Combine all the ingredients and mix to form a dough that you will start to knead. Pinch enough dough to roll into 2" logs about 1/4 inch width. Next tie the log into a knot by looping the log at one end and wrap the excess dough slightly below the loop twice around. It almost looks like one of the loops on a shoe lace. Deep fry the dough in the hot oil until cooked to a deep golden brown color. Place the fried dough on a paper towel to remove as much oil as possible. The dough should be very hard (not soft). Dip in warn honey. They are typically served at room temperature. |
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