Beat the eggs with a pinch of salt, add cold water and flour in order to form a quite thick batter. Put this batter with a spoon in very hot oil and fry both sides of the "migliacciole". Serve them very hot.
Text Tebaldo Lorini
Translated by Gianna Toni
Press registration n. 5528 10/11/2006 - Editor Polimedia - P.IVA 05575950489