Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
Some More Hot Topics You'd Like to See adv.
Frittelle di Carnevale
2 oz (50 g) corn starch
1 cup (150 g) flour
1 1/4 cups (300 cc) water
2 oz (50 g) butter
pinch of salt
2 oz (50 g) sugar
1 teaspoon vanilla powder
6 large eggs
1 tablespoon baking powder
2 apples, cores, peeled, finely diced
3 oz (100 g) raisin
2 oz (50 g) pine seed
Powdered sugar for finishing
Sift the flour and corn starch together in a bowl.
Frittelle or Carnival Fritters are one of the oldest Italian traditions in every region. Many traditions have vanished or changed, but fried pastries are still the stars of Fat Tuesday cookery. Spoonfuls of dough fried in oil take the shape of small balls in Frittelle di Carnevale.
Place water, butter, and a pinch of salt in a saucepan on
As soon as the water starts boiling, remove from heat and add the flower mixture.
Stir vigorously to combine.
Place the pan back on the heat. Stir until the dough appears dry and comes off the walls of the pan.
Remove from heat. Add the sugar, vanilla . . . .
Stir very fast to combine the egg.
Repeat the step of adding the eggs one at a time, and stirring until all the eggs are incorporated to the dough.
At this point, add the baking powder to the dough, and . . . .
. . . . combine the raisins and diced apple.
Bring the oil to frying temperature in a skillet. Place the dough in the hot oil one tablespoon at the time.
Fry the until the fritters are golden.
Remove the fritters from the skillet and place on kitchen paper to drain the excess oil. Top with powdered sugar, and serve at once when still hot.