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Ingredients for about 15 fritters :

* 500 g (1 lb2oz) of  flour * 15 g (1/2 oz) of bker’s yeast

* 1 1/2 glass fuls of luke-warm water * 1 teaspoonful of salt

* oil for frying

Preparation: 

Sieve the flour and form a hollow in which the yeast, mixed with the salt, should be placed. Bring the flour into the middle mixing gradually with the yeast mixture and the water to produce a stiff dough. Knead energetically for about 20 minutes then add the remainder of the water, little by little, aerating the dough by beating it against the table 

A soft, pliable dough is thus produced. Place in a bowl, cover and leave to rise in a warm place for 2 or 3 hours. Then repeat the process. Take a piece of dough the size of a hen’s egg in oily fingers and make a hold in the middle of it. Plunge it into boiling oil. Keep the hole open with a kefta skewer.

Shape the other fritters and plunge one after the other in the boiling oil, turning them over quickly so they rise well and brown evenly. Take out with a hook and leave to drain. Serve for breakfast with mint tea, With or without honey, according to taste.