Frittole di Mela, Uvetta, Scorza D'arancia Candita E Pistacchio
(Apple, Raisin, Candied Orange Rind and Pistachio Fritters)
Adapted from a recipe from Kyle Phillips of ItalianFoodAbout.Com
Ingredients
No yeast method:
2 1/4cupsunbleached all purpose flourplus 2 more tablespoons
1/4cupsugarplus more for dusting (if you want)
3/4cupwhole milkmay need to add a little more
2eggs
1/2cupraisinsmuscatel if possible
1/2cupchopped pistachios or whole pine nuts
1/2cupcandied orange rindminced
2large granny smith apples
Brandy
2teaspoonsbaking powder
Zest and juice of one small lemon
Oil for frying
Yeast method:
20gfresh yeast or 1 sachet instant dried yeast
1cupplus 1 tablespoon warm milk
2cupsflour
Pinchsalt
1/4cupsugarplus more for dusting (if you want)
1/2cupraisinsmuscatel if possible
1/2chopped pistachios or whole pine nuts
1/2cupcandied orange rindminced
2granny smith apples
Brandy
Zest and juice of one small lemon
Oil for frying
Instructions
No yeast method:
Put the raisins in a small bowl and soak in brandy for one hour, until plump.
Grate the zest of the lemon. Peel, core and cut the apples into a medium dice. Set aside and sprinkle the juice of the lemon you just zested on the apples.
Mix the eggs, sugar and lemon zest in a large bowl. Add the flour, baking powder and milk. Then fold in the pistachio nuts, apples and candied orange. Drain the raisins well and dust them with the 2 tablespoons of flour, shaking them in a strainer to remove the excess flour. Fold them into the flour mixture.
Heat the oil on medium-high heat and when it is hot, drop the batter a tablespoon at a time into the hot oil. Fry on both sides until golden brown. Drain them on absorbent paper and dust optionally with sugar.
Serve immediately. These do not keep well.
Yeast method:
Put the raisins in a small bowl and soak in brandy for one hour, until plump.
In another bowl, mix together yeast and warm milk. Add flour, salt, sugar, apples, pistachios, candied peel and raisins to the batter. Whisk together well to make a thick batter. Cover and leave in a warm place for 2-3 hours, or until volume has doubled.
Heat the oil on medium-high heat and when it is hot, drop the batter a tablespoon at a time into the hot oil. Fry on both sides until golden brown. Drain them on absorbent paper and dust optionally with sugar.