Just in time for fat tuesday, here I am with my recipe of fritters.
The original recipe comes from the magazine La Cucina Italiana, February issue: these are fritters from Veneto, north of Italy.
I have only changed part of all purpose flour with chestnut flour, and the result is not only the colour, dark brown in this case, but also the flavour, delicate and a little bit sweeter than usual.
Doses for two large dishes of fritters.
250gr (1.125cup – 9oz) flour
250gr (1.125cup – 9oz) chestnut flour
300gr (1.3cup – 10.4oz) milk
100gr (0.5cup – 3.5oz) raisins
80gr (0.4cup – 3.2oz) sugar
80gr (0.4cup – 3.2oz) pine nuts
20gr (0.7oz) brewer’s yeast
1 small glass of grappa
a pinch of salt
Put raisins in a bowl and leave to soak in warm water for about 20 minutes.
Warm up a little 200gr (7oz) of milk and melt yeast. In a large bowl mix together with a whisk both flours, sugar and salt, then add eggs one at a time.
Pour in milk/yeast mixture, the remaining milk and knead.
Leave to rise for at least one hour in a warm place (for example, in the oven, turned off).
After this time, add pine nuts, raisins (well drained and dried with a cloth) and grappa.
Next, heat the oil over a highish heat in the frying pan and, when it’s shimmering hot, cook the fritters over a medium heat (using a spoon to pour in the dough) for 45-60 seconds each side, or until brown.
Lift them and leave to drain on baking paper.
Serve warm sprinkled with icing sugar.