Acqua Fritta (Fried Water)

Today I want to introduce you to a very easy recipe for your daily aperitivo to pair with cold cuts, cheeses or other appetizers.  I got this idea from the Japanese method of making "osembe" or Japanese rice crackers.  This simple snack is made with only a few ingredients: Most importantly, San Pellegrino Sparkling Water & Flour. Let's get straight to the recipe!

Ingredients:
300ml. San Pellegrino Sparkling Water
200gr. Spelt Flour (other bread flour can also be used) 
200ml. Olive Oil 
0,3gr. Dry Yeast
Pinch of salt

Materials:
Round ring (8 cm diameter, 2 cm thick)
Shallow frying pan (17 cm diameter)
Tablespoon

Process:
Add Yeast in the San Pellegrino Water and mix with Flour.
Let it sit for 30-40 minutes at room temperature. Preheat the olive oil to 180 degrees Celsius.  Put 2 tablespoons of batter into a large cookie cutter type ring placed inside the pan with the olive oil.  Using a clean spoon, scoop some hot olive oil from the pan over the batter.
Fry both sides well and dry them on absorbent paper and finally add a pinch of salt.

NOTE: Be sure not to add too much batter to each disc, as it will end up being raw in the middle.

Options:

You can add some grate parmesan, freshly grated black pepper or paprika.

For Professionals:

Put the batter inside the siphon, and refrigerate for 1 hour. Take out of the fridge, attach a gas cartridge (use 2 in total for this amount of batter) and apply the batter to the hot oil. 

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