Casa Fin Ricette - Frittelle
|The Story Behind The Recipe||Frittelle are
literally fritters in English – quite similar to doughnuts in texture.
Many countries have their own variation on that theme. When we were
kids these were a real treat and I only remember having them about once
a year – probably because of how much olive oil you need to fry them
in! Anyway, we loved rolling them in sugar when they were still warm
and sizzling. It’s a wonder we didn’t burn our mouths as we could
hardly wait to get them from the cooling tray into our greedy little
fingers!. Submitted by Reeeeeeeeeeet (from an original recipe from Mum
handed down on a scrap of paper in about 1981)
Recipe's Country of Origin
||Italy (the version
with apple is from the Veneto)
|Meal Type||Afternoon tea / Sweet
|Preparation Time||30 minutes
|Cooking Time||2-3 minutes per lump
|Oven Temperature||Simmering oil /deep
|Number of Servings||never enough!
||2 apples – the
sweeter the better - grated
½ tsp salt
2 cups + 2 1/2 Tbsp. flour
grated zest of 2 lemons + juice, (orange rind will also do).
50 g sultanas (can be soaked in rum or Cointreau)
4 Tbsp. Milk
4 Tbsp. sugar
some caster sugar to garnish
Oil for frying
|Cooking Instructions||1. Peel the apples,
grate them- sprinkle with lemon juice and set them aside.
2. In another bowl the beat eggs, add the sugar and the flour. Mix until well combined then add the milk, salt and the grated lemon zest.
3. Add the apples and sultanas and mix until well incorporated.
4. In a small nonstick pan warm up the oil, being careful not burn it.
5. When the oil reaches a hot temperature you can start adding the frittelle. Shape them in a ball using two spoons and then drop them gently into the oil. They’ll start to swell and to become golden. Fry both sides evenly.
6. Cover a dish with paper towel and when the frittelle are ready place them on the paper towel to remove the excess oil and sprinkle them with caster sugar.
7. Serve them hot or cold
|Serving Suggestions||Buon appetito!