Pisci d'Ovu

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the all-purpose flour, eggs, lemon zest, and salt.

   Ca. 2 min.

   Kokkens note: Ensure the lemon zest is finely grated to distribute the flavor evenly.

2. 2

   Mix the ingredients well until a soft, pliable dough forms.

   Ca. 3 min.

   Kokkens note: If the dough is too sticky, add a sprinkle more flour; if too dry, add a few drops of water.

3. 3

   Knead the dough on a lightly floured surface for about 5 minutes until smooth.

   Ca. 5 min.

   Kokkens note: Kneading develops the gluten, making the dough elastic and easier to work with.

4. 4

   Roll out the dough into a thin sheet, about 2-3mm thick.

   Ca. 3 min.

   Kokkens note: Use a rolling pin and lightly flour your surface to prevent sticking.

5. 5

   Cut the dough into small ovals, roughly the size and shape of an egg.

   Ca. 3 min.

   Kokkens note: You can use a small cookie cutter or a knife to shape them.

6. 6

   Heat the vegetable oil in a deep pan or pot over medium heat until it reaches about 170°C (340°F).

   Ca. 5 min.

   Kokkens note: Use a kitchen thermometer for accuracy to ensure even cooking.

7. 7

   Carefully fry the shaped dough pieces in batches, turning occasionally, until golden brown and puffed.

   Ca. 5 min.

   Kokkens note: Do not overcrowd the pan, as this can lower the oil temperature and result in greasy pastries.

8. 8

   Remove the fried pastries with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

   Kokkens note: Allow them to cool slightly before glazing.

9. 9

   In a small saucepan, gently heat the honey and water over low heat until the honey is liquid and well combined with the water.

   Ca. 2 min.

   Kokkens note: Do not boil the honey mixture, just warm it enough to make it pourable.

10. 10

    Dip each fried pastry into the warm honey glaze, ensuring it is fully coated.

    Ca. 2 min.

    Kokkens note: You can also drizzle the honey over the pastries if you prefer a lighter coating.

11. 11

    Serve immediately or allow them to cool completely.