Italian apple fritters
These apple fritters are traditionally made in Italy around Carnevale (the period preceding Lent) but nowadays they are found throughout the year
Preparation time: 15 minutes
Cooking time: 10 minutes
60ml whole milk
125g plain flour, plus 1–2 tablespoons extra, if needed
1 scant tsp baking powder
50g caster sugar
pinch of salt
2 tbps sultanas, soaked in 60ml brandy or warm water for 15 minutes
1 tart green apple, such as granny smith, peeled and cored
Zest of ½ large orange
Zest of ½ large lemon
oil, for frying
Icing sugar, for dusting
1 Place the egg and milk in a small bowl and whisk with a fork.
2 In a separate bowl, place the ﬂour, baking powder, sugar and salt and whisk to combine. Pour the egg and millk mixture and mix to form a dough.
3 Drain and squeeze the sultanas and grate the apple. Add these to the dough along with the zests. Stir well to combine, adding a little extra flour if needed – the mixture should be thick but pourable.
4 Fill a heavy-based saucepan with 4-5cm (1 ½-2 in), or use a deep-fryer to 170°C/R3 or until a cube of bread dropped into the oil sizzles.
5 Using two metal tablespoons dipped in the hot oil, pick up a ball of mixture with one spoon and push it into the hot oil with the other spoon. Cook up to four at a time, depending on the size of your pan, for about 4 minutes, until golden brown all over.
6 Drain on kitchen towel and break open a fritter to check that it is cooked through. If it isn’t, reduce the temperature of your oil slightly and wait a minute or two. Once the fritters have cooled slightly, dust with icing sugar and serve warm.
Recipe and image courtesy of Italy’s Bars and Hidden Laneways by Paola Baccia published by Smith Street Books.