Serves: 16
Total Calories: 123

FRITTER DOUGH
1 envelope (2 1/2 teaspoons) active dry yeast or 2 teasponns instant yeast
1 1/3 cups warm water (100° to 110°F)
3 1/2 cups (about) all-purpose unbleached flour
2 teaspoons salt

FILLING
3 plum tomatoes, seeded and chopped
salt
4 ounces fresh mozzarella cheese, cut into 16 pieces
vegetable oil for frying

1 Prepare the dough. Then, cut the tomatoes in half and squeeze out the juice and seeds. Chop the tomatoes and season them with salt and pepper.

2 Cut the dough into quarters. Cut each quarter into 4 pieces. Keeping the remaining dough covered, roll out one piece to a 4-inch circle. Place 1 teaspoon of the tomatoes and a piece of mozzarella to one side of the circle. Fold the other half of the dough over the filling to form a half-moon. Press out the air and pinch the edges together to seal. Crimp the edges firmly with a fork.

3 Line a tray with paper towels. In a deep heavy saucepan or a deep-fryer, heat at least 1 inch of oil to 375°F on a frying thermometer, or until a 1-inch piece of bread browns in 1 minute. Carefully place the turnovers a few at a time into the hot oil. Leave enough room between them so that they do not touch. Turn the turnovers once or twice and cook until golden brown, about 2 minutes per side.

4 Transfer the turnovers to the paper towels to drain. Sprinkle with salt. Serve hot.

NOTE: Be careful when you bite into them the inside remains very hot while the outside cools.

PREPARE FRITTER DOUGH

1 Sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.

2 In a large bowl, combine 3 1/2 cups of flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
3 Oil a large bowl. Place the dough in the bowl, turning it once to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 hour.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 123
Calories from Fat: 13

More Recipes from the Cook'n in Italy Cookbook:
* Breads, Pizzas, Savory Pies, and Sandwiches
Almond and Black Pepper Rings
Anchovy Fritters
Black Olive Bread
Breadsticks
Calzoni
Country Brioche
Easter Pie
Escarole Pie
Fennel Rings
Golden Corn Rolls
Green Onion Pie
Griddle Breads from Emilia-Romagna
Herb Bread
Homestyle Bread
Homestyle Pizza
Leek Tart
Marches-Style Cheese Bread
Mozzarella, Basil, and Roasted Pepper Sandwiches
Mozzarella, Tomato, and Basil Pizza
Neapolitan-Style Pizza Dough
Pizza with Wild Mushrooms
Prosciutto and Fig Triangle Sandwiches
Red Onion Flatbread
Riviera Sandwich
Roman Potato Flatbread
Sardinian Music-Paper Bread
Savory Pie Pastry
Sicilian Swordfish Torte
Spinach Ricotta Tart
Spinach and Robiola Sandwiches
Stromboli Bread
Sun-Dried Tomato Flatbread
Tomato Rolls
Tomato and Cheese Turnovers
Tomato, Garlic, and Oregano Pizza
Tuna and Roasted Pepper Triangle Sandwiches
Walnut Cheese Bread
White Wine Flatbread