Cooking with Manuela Classic Italian Frittelle

Frittelle Italian Carnival fritters Buona Pappa

Start by dissolving yeast in lukewarm milk. Let it rest for 5-10 minutes. In a bowl of a standing mixer add 6 cups of flour, sugar, salt and lemon zest. Using a dough hook attachment start to mix on low speed. Slowly pour in the milk with yeast. Add eggs and butter cut in cubes.

Cooking with Manuela Classic Italian Frittelle

In a mixing bowl, whisk together the eggs, sugar, oil, milk, liqueur, lemon zest and apples. Then using a wooden spoon or spatula, add the baking powder and flour in batches. Drain and rinse the raisins, then squeeze them well and add them to the batter. Heat oil to 175°C/350°F.

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Remove from the heat, move the batter to a large bowl and let it cool down for a few minutes. Add the eggs, one at a time, whisking in between, until smooth. Add the rest of the four (1/2 cup) and baking powder to the mixing bowl and mix again. Add the orange zest and raisins (well drained) and fold.

Cooking with Manuela Classic Italian Frittelle

Allow to rise until doubled in volume (about 1 hour) in a warm place. Preheat the oil in the deep fryer to medium-high heat (190°C /375°F). Pour the sugar onto a plate. With two spoons, form into small balls with 30 ml (2 tablespoons) of dough. Fry in the hot oil, a few at a time, about 2 minutes per side. Drain on paper towel and roll each.

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Frittelle are traditional Venetian fried dough balls that are generally served around carnival. Nevertheless, these addicting little treats are perfect for so many special occasions such as birthdays, holidays, or even family get-togethers. Some frittelle are filled with ingredients such as pastry cream and zabaione while others like this one are left unfilled because sometimes less is more.

Cooking with Manuela Classic Italian Frittelle

Put the yeast in the water and set aside for 5 minutes. Place the flour, salt and sugar in a bowl and mix together. After the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time).

Frittelle Italian Carnival Fritters Very EATalian

Instructions. In a bowl, beat the eggs and sugar until frothy. Add the flour and baking powder and keep mixing, making sure everything is well incorporated. Add the ricotta to the mix and combine. Lastly, add the raisins and lemon zest to the mix. Make sure everything is well combined before getting ready for frying.

Cooking with Manuela Classic Italian Frittelle

Allow to stand for 10 minutes until frothy. Place the flour, remaining sugar, salt, egg, rum and finely grated zest of orange in a large bowl. Add the yeast mixture and using a wooden spoon beat well for 5 minutes until a dough forms that is smooth and elastic. It will have the consistency of a thick batter.

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Press the edges together once more before adding the frittelle to the oil, using a fine mesh sieve for safety. Turn the frittelle frequently and fry until you achieve a deep golden color, as pictured. Only fry 1-2 frittelle at a time to maintain the temperature of the oil. Remove and let drain on the paper towel lined plate or baking sheet.

Cooking with Manuela Classic Italian Frittelle

Fold over and lightly pinch the edges closed. You do not want the cheese to come through into the oil since it will burn. It will still taste good, but it won't be pretty. Here is Nonna preparing the traditional method for bread dough. First, prepare the 1 and 3/4 cup of water by heating to 120 degrees .

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Whisk in the egg yolk, salt, and flour into the yeast mixture, then let the batter rest for 25 to 30 minutes until bubbly. Heat the oil in a heavy bottomed pan over high heat until it reaches 375 degrees F. Dip the apple slices into the batter and fry until golden brown on both sides. Place the fried apples on a paper towel lined plate to.

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Add the tinned tomatoes, a pinch of salt and cook for 30 minutes. Boil half a kilo of potatoes in salty water. Once soft, skin them and mash them into a paste with the flour. Add more salt if needed. Form the potato mixture into rough disc shapes around 10cm in diameter. Pinch the edge of the shapes to form a border.

Cooking with Manuela Classic Italian Frittelle

Makes approximately 15 frittole. Lightly beat the milk and egg and set to one side. Place flour, sugar and salt in a medium-sized bowl, then add the milky mixture and stir well with a wooden spoon until well incorporated. Next add the drained sultanas, zests and grated apple. Mix until homogeneous.

Italian Frittelle Recipe An Italian in my Kitchen

4. Fry the Frittelle: Heat oil in a deep pan (no more than half full). Drop spoonfuls of batter into the hot oil and fry until golden. Drain on paper towels and let cool. 5. Assemble: Optional: Whip additional heavy cream and fold into custard. Make a small hole in the frittelle on one side and fill with custard cream.

Italian Frittelle Recipe An Italian in my Kitchen

Soak raisins in water for about 20 minutes. Then, let them drain in a colander and lightly dust them with flour. Lightly beat eggs inside a bowl. Add sugar and mix well. Add milk and grappa (or rum). Add yeast and let it dissolve in the liquid mixture. Add grated apples, orange zest, and salt. Gradually add sifted flour and mix well.

Frittelle Italian Carnival fritters Buona Pappa

In a pan add the water, milk, butter, pinch of salt and sugar. Mix and bring to a slow boil. As soon as the butter is melted and the water/milk starts to boil add one cup of flour and mix well. Cook over medium heat for a few minutes, stirring often, until it starts to detach from the sides of pan.