Frittelle - Italian Carnival fritters
Author: 
Serves: 6-8 people
 
Ingredients
  • 5.3 oz (150 g) raisins
  • 3 medium eggs
  • 5.3 oz (150 g) granulated sugar (+ more for final dusting)
  • 1 cup (250 ml) whole milk
  • ¼ cup (60 ml) grappa (or rum)
  • 3.5 g (half packet) active dry yeast
  • 2 big apples, grated
  • a generous pinch of salt
  • the zest of 1 big orange
  • 17.6 oz (500 g) flour, sifted
  • peanut oil
Instructions
  1. Soak raisins in water for about 20 minutes. Then, let them drain in a colander and lightly dust them with flour.
  2. Lightly beat eggs inside a bowl. Add sugar and mix well.
  3. Add milk and grappa (or rum). Add yeast and let it dissolve in the liquid mixture.
  4. Add grated apples, orange zest, and salt. Gradually add sifted flour and mix well. Cover and let it rest for an hour.
  5. Add lightly floured raisins to the mixture and stir to distribute them evenly in the batter.
  6. Heat peanut oil in a medium steel pot. The temperature of the oil should be between 160°-170°C (320°-340° F). Using your finger, release a spoonful of batter into the oil (be careful not to burn yourself!). Repeat. Cook frittelle in small batches and do not overcrowd the pan.
  7. Rotate frittelle often to ensure even cooking. When they have reached a brown/golden color and they're completely cooked through, remove them from the oil with a slotted spoon and place in a bowl lined with paper towels to absorb the oil in excess. Sprinkle granulated sugar on them while they're still hot.
Recipe by Very EATalian at https://www.veryeatalian.com/frittelle/