(Serves 6-8)
1 egg
1 tblsp sugar
1 packet of dry active yeast (10 grams)
1 tsp salt
warm water .85 cup (200 ml)
warm milk .85 cup (200 ml)
4½ flour cups (540 grams)
sweet green pepper, diced small, optional deseed
sweet red pepper, diced small, optional deseed
1 red onion, diced small
1 small bunch Italian parsley
1 potato, shredded
about 3 oz. of Tulur cheese (80 grams), (or any hard sheep or goats milk cheese), shredded or in thin slivers
Add the egg to a large bowl, mix well, now add the sugar, add the yeast, add the salt, now add the warm water and warm milk, mix well.
Add the flour, mix together well. This dough should be wet. Cover with plastic wrap and let rest for 30 minutes.
Prepare all of your vegetables.
Mix the vegetables and cheese into the bread dough.
Place the wet dough into a piping bag or a large sandwich baggie, cut the end off when ready to pipe into your oil for frying.
Heat up 1-2 cups frying oil, 350-365°F. like canola or vegetable oil, in a large fry pan or sauce pot.
Cut the plastic corner out of the piping bag or baggie, pipe in 1½ inch long lengths into the hot oil.
Don't over crowd your pan, fry in batches. Flip fritters until golden on both sides, about 4-5 minutes.
