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By
Michael Bonacini
Abstract
These light, golden fritters are a little bit sweet and a little bit savoury.
These are inspired by one of my favourite Sardinian recipes. Seadas, cheese-filled fritters drizzled with honey, used to be served as a second course to tired shepherds who’d spent all day out in the fields. Now, it’s an after-dinner treat that is known all over Italy.
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