Frittelle Recipe

Ingredients

• 1/2 cup whole milk (120 mls)
• 1 teaspoon active dry yeast
• 1/4 cup granulated white sugar (50 grams)
• 1 3/4 cups all purpose flour (210 grams)
• 1/8 teaspoons salt
• 1 egg
• grated zest of 1 orange
• 1 tablespoons rum
• 1/2 cup raisins (85 grams )
• 4 - 5 tablespoons granulated sugar to coat
• Peanut oil for frying

Instructions

1. 1

   Put the milk in a small saucepan and heat until you see steam rising and bubbles just forming on the sides. The milk shouldn’t boil. Remove from the heat and cool to lukewarm.

2. 2

   Whisk the active dry yeast and 1 teaspoon of the superfine sugar into the lukewarm milk. Allow to stand for 10 minutes until frothy.

3. 3

   Place the flour, remaining sugar, salt, egg, rum and finely grated zest of orange in a large bowl.

4. 4

   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.

5. 5

   Add the raisins to the batter and stir well.

6. 6

   Cover with plastic wrap and set aside in a warm place to rise until approximately doubled. This will take about an hour.

7. 7

   Place a frying pan with high sides on the heat. Fill with peanut oil until about 1 1/2 to 2 inches deep. Bring the oil to the temperature of 350ºF/180ºC.

8. 8

   Using a regular teaspoon (one that you stir your coffee with) scoop up a spoonful of the batter and with another spoon slide the dough directly into the hot oil.

9. 9

   The frittelle mustn’t become too dark, nor remain on the bottom, but fill with bubbles and immediately rise to the surface. Cook for about 1 minute and a half, turning with forks from time to time until golden brown, constantly checking that the oil doesn’t overheat, if necessary, remove it from the stove.

10. 10

    Then drain on absorbent paper.

11. 11

    When you have finished frying, place the extra sugar on a plate and roll the frittelle in granulated sugar covering all sides.