Though the concept of sweet fritter might seem straight-forward, the range for variation is truly astounding. These, made with dried fruit, apples, and raisins, are tasty and a pleasant surprise when you bite into one. Like many other Italian frittelle, or fritters, they're traditionally made for Carnevale, or Mardi Gras, though they'll delight at any time of year.
You'll need:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 2 1/4 cups (275 g) unbleached all purpose flour, plus 2 more tablespoons
- 1/2 cup (100 g) sugar, plus more for dusting (if you want)
- 3/5 cup (150 ml) whole milk
- 2 eggs
- 4 ounces (100 g) raisins, zibibbo if possible
- 4 ounces (100 g) whole shelled pistachio nuts, chopped
- 2 baking apples (in Italy one uses renettes, which are pale brown, sweet, and a bit mealy)
- A shot of brandy
- 2 teaspoons baking powder
- An organically grown lemon
- Oil for frying
Preparation:
Put the raisins in a bowl, sprinkle the brandy over them, add warm water to cover, and let them plump for 20 minutes. In the meantime, peel,, core, and quarter the apples. Dice them and sprinkle them with lemon juice.Grate the zest of the lemon.
Prepare a batter by beating the eggs in a bowl with all but 2 tablespoons of the sugar, and the grated lemon zest. Beat in the flour and the baking powder, followed by the milk and the pistachio nuts. While doing this, set your oil to heat. Next, drain the raisins well, and dust them with the 2 leftover tablespoons of flour, shaking them about in a strainer to dislodge excess flour. Incorporate them and the chopped apple into the batter.
By now the oil should be hot; drop the batter into it a tablespoon at a time, and fry the fritters until they are golden, turning them about to they brown evenly. Drain them on absorbent paper when they become golden, and when they are cool enough to handle dust them with the remaining sugar.
