A Carnival Recipe. South Tyrolean Fritters: Knieküchel

Ingredients (makes approximately 12 fritters) 

• 250 g flour 

• 100 ml milk 

• 15 g fresh yeast 

• 1 tbsp sugar 

• 20 ml oil 

• 1 egg 

• 1 tbsp grappa 

• ½ tsp aniseed 

• 1 pinch of salt 

• Oil for deep-frying 

• Lingonberry jam 

Method 

Place the flour in a large bowl and make a well in the centre. Mix the lukewarm milk with the crumbled yeast and sugar, then pour the mixture into the well. Cover and leave to rise in a warm place for 20 minutes. 

Add the remaining ingredients and knead vigorously until the dough becomes bubbly and comes away from the sides of the bowl. Cover again and leave to rise for another 20 minutes. 

Briefly knead the dough again on a floured surface. Divide it into equal-sized portions and shape them into balls. Dust with a little flour and leave to rise for a further 15 minutes. 

Heat the oil to 170–180°C. Stretch the edges of each dough ball to create a thick raised rim, leaving the centre almost paper-thin. Immediately place the fritters in the hot oil and fry for approximately 3 minutes on each side. 

While they are frying, use a ladle to continuously spoon hot oil over the top so that it turns golden brown as well. Drain the fritters on kitchen paper and fill the centre with lingonberry jam. 

Image: Knieküchlein, Courtesy Genussland Suedtirol