Step 1

Mix flour, caster sugar and salt in a large bowl.

Step 2

If using fresh yeast, make a well in the centre and add a slurp of the water. Crumble in the yeast, and then mix with your fingers to dissolve it. If using dried yeast, just mix with the flour.

Step 3

Gradually beat in the remaining water to form a smooth batter. Beat for another 5 minutes or so to develop a small amount of gluten and to make sure the batter is lump free.

Step 4

Cover and leave in a warm place until doubled in bulk, and full of bubbles.

Step 5

Heat a 5cm depth of oil in a saucepan over a moderate heat (or use a deep-fat fryer if you have one). While it heats, beat the lemon zest and limoncello into the batter and line a plate or baking tray with a double layer of paper towel.

Step 6

Carefully drop a small dessert spoonful of the batter into the hot oil and fry until lightly browned. Drain on the paper towel for a few minutes, then transfer to a serving plate and dust with icing sugar, caster sugar, or drizzle with honey. Eat while warm.

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