Fry Dough(nuts)
You can fry no-knead dough just as it is, or you can fill it first. The doughnut version below is cut down from the Artisan Bread in 5 recipe for Savory Doughnuts. I used olive oil dough the first time because that was what I had around.
Ingredients
- ½ lb. no-knead dough (any style)
Filling
- 1 c. ricotta
- ¼ tsp. oregano
- ⅛ tsp. nutmeg
- salt to taste
- pepper to taste
Directions
- Bring 3" of oil to 370°. (If already frying, any similar temperature will do.)
- Mix filling (optional).
- Roll out dough to ¼" and cut into 8 pieces. (If not filling the dough, you can divide it into fewer portions, stretching them flat by hand.)
- Optionally divide filling into ⅛ c. portions and wet and pinch dough shut around it (like ravioli).
- Fry about 2 minutes per side or until golden. This can take longer with larger pieces.
- Drain on a rack or paper towels.
- Serve hot, optionally with butter, pesto, or tomato sauce.
Variants
Fry dough is sometimes fried in a skillet instead of deep fried.
