Monday, March 7, 2011

Apple Fritters (Frittelle di Mele)

This recipe was shared by my good friend Arianna. Frittelle are a traditional treat Italians make or buy during the month of February, when celebrating the Carnival Season. After kids play with each other dressed-up with traditional customs (such as Arlecchino, Pulcinella, etc.) and throwing coriandoli (this is the Italian word for confetti) and stelle filanti, they return hungry at home where their mothers feed them with Chiacchere and Fritelle.

- Four cups of white flour;
- 1 Tbsp of white granulated sugar;
- 2 Large eggs;
- 2 Cups of warm milk;
- 3 Apples;
- 2 Tbsp yeast dissolved in 1/2 cup of warm water;
- A pinch of salt;
- Canola oil to fry.

Dissolve the yeast in the warm water. Mix sifted flour with sugar and salt. Add eggs and the yeast solution. I used my Kitchen Aid mixer with the flat beater for the whole mixing thing. Peel and slice apples in small pieces. Add apples to mix. Add warm milk slowly. Continue mixing until you obtain a fluffy and smooth dough that is quite sticky (almost the same consistency of pancake mix). Cover the bowl with a dumped towel and let it rest until it doubles in size at room temperature (ca. 30 minutes).

Heat oil in large frying pan or wok. Place a small piece of bread in oil to see if it is frying. When the piece of bread turns golden-brown, the oil is ready. Dip a metal spoon in a glass of cold water and scoop a spoonful of the soft dough into the hot oil. The dough should come off quite easy from the wet spoon. Dip the spoon each time prior to scoop up the though. Place few fritter in the oil at the time making sure they are floating in a single layer. Make sure the oil is not too hot or it will burn the outside of the fritters while the inside will still be raw. When the fritters are golden brown on one side, flip them with a wooden spoon or a slotted spoon or spatula. When ready, remove fritters carefully and place them on a dish or bowl covered with paper towel to absorb excess oil. Sprinkle the fritters with additional granulated cane sugar and enjoy them when they are still warm.

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