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| Pinalata |
| 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 about 1/4 of an inch of dough and form into a little ball by rolling in your hands (like a meatball). Then drop each ball of dough into 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). Then gather 1/4 cup - 1/2 cup and place them in baking cups and drizzle warm honey over them. They can be served fresh after cooking or at room temperature. |
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