Frittelle di Mele


07nos pink lady medium size apples
120gr flour
130ml almond milk
120gr sugar
03nos eggs divide egg yolk and whipped the whites to stiff peaks
pinch salt
01nos teaspoon lemon juice
01lt oil to fry
Sugar or icing sugar to decorate.
Peel apples and remove the core.
Slice the apples and add the lemon juice not to oxidize.
In a bowl beat egg yolk with sugar till fluffy then add the flour and salt..
Incorporate to this mix the whites and the milk.
Bring the oil to 180C.
Dip each apple ring to the mix and fry till golden brown.
Fry few at the time.
Pass the apples still warm in sugar or icing sugar.

Chiacchere, Frappe or Lattughe


500gr flour
50gr soft butter
03nos whole eggs + 01nos egg yolk
06gr dry yeast
70gr sugar
30gr water
Pinch of salt.
Icing sugar to dust.
Mix all the ingredients together and form dough.
Let the dough rest for 30 minutes.
With the help of a pasta machine make really thin dough sheets and slice them in different length.
If you use a rolling pin roll the dough as thin as possible and slice it in different length.
Bring the oil to 180C and start fry the pieces few at the time.
Dust with icing sugar and enjoy.

Frittelle di riso con uva sultanina

Rice and Sultan fritters
Ingredients for 25 pieces
100gr Jasmine long grain rice
200ml almond milk
300ml water
20gr sultana (soak in water for 30 minutes)
01nos whole eggs
50gr flour
25gr vegetable butter
25gr muscovado sugar
01tbsp orange zest
1/2 teaspoon baking powder
Pinch of salt
Oil to fry
Bring to a boil milk and water add a pinch of salt.
Add butter, sugar, orange zest and rice.
Simmer for 40 min or till the milk is fully absorb by the rice and rice cooked.
Let it cool down (spread it on a tray to cool down faster)
When completely cold add the egg yolk, sultana, baking powder and flour.
Whip the white to stiff peaks.
Fold the white to the rice mix
Bring oil to 160C.
With the help of two teaspoons drop few frittelle at a time.
Fry till golden brown.
When ready roll it on icing sugar and sugar.
Serve it warm.
Buon Carnevale

Castagnole di carnevale


250gr flour
70gr muscovado
02nos eggs
50gr margarine
01nos grated lime zest
01nos teaspoon baking powder
pinch of salt
Icing sugar or caster sugar to decorate.
Melt the margarine and keep it on the side.
In a bowl mix flour, sugar, eggs, grated lime zest, baking powder and pinch of salt.
Add the margarine to the mix and work till the dough form a ball.
Form small balls the size of an hazelnut.
Fry in the oil till light brown color.
Roll them still warm in sugar or dust with icing sugar.

Frittelle di Carnevale

Ingredients for around 40 frittelle

250ml water
70gr margarine
40gr moscovado
01nos lemon zest
150gr flour
03nos eggs
Pinch salt
Oil to fry
Icing sugar to dust
Bring to a boil water with lemon zest, butter, salt and sugar.
Remove from stove and add flour all at once.
Put it back on the stove and cook till dough form a ball.
Let it cool down.
Whit the help of an electric mixer add eggs one at a time.
Tip: don’t add second egg til the first one is fully incorporated .
Bring oil to 160C.
With two teaspoons drop small balls in oil and fry till golden brown and size is doubled.
Dust with icing sugar and enjoy.
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