Mash the lettuce in a blender with the red wine and vegetable fat. When the lettuce is mainly juice, add the spelt flour and continue to blend until a soft dough has been made. Season with plenty of black pepper. Working on board sprinkled with flour, flatten the dough until it is as thin as possible. If possible, try not to use a rolling pin as this can lead to holes in the dough. Dust the top of the dough with flour. Then using a pastry cutter, cut out the fritters. Heat three tablespoons of olive oil in a frying pan and fry the fritters, turning often so they are evenly brown on both sides. Drain the fritters on kitchen paper when cooked. Grind a black pepper over the fritters before serving.
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