Frittole di carnevale

Frittole di carnevale

By
From
Nuovo Mondo
Makes
20
Photographer
Alan Benson

Stefano: This is an infallible recipe used by anna, my mother-in-law. These fritters, or frittole, are eaten in Italy at carnival time, which is a period when people are allowed to play and indulge, right up until ash wednesday, which marks the beginning of Lent. In Australia, we are not bound so much by tradition, so you can eat these anytime, preferably hot and dusted with coarse sugar.

Ingredients

Quantity Ingredient
300g self-raising flour
170g sultanas
salt
55g sugar, plus extra for dusting
natural vanilla extract
2 tbsp grand marnier liqueur
equal quantities olive oil and vegetable oil, for deep-frying

Method

  1. Place all of the ingredients, except the oil, in a large bowl and stir together with just enough water to make a soft batter. Set aside for 2 hours.
  2. Preheat the oil to 180°C in a deep-fryer or large heavy-based saucepan. Test the oil by dropping a little batter in it – if it sizzles furiously it is hot enough. Drop in tablespoons of batter at a time, in batches, and deep-fry until golden brown.
  3. Remove the fritters from the oil using a slotted spoon and drain on paper towel. While they are still hot, roll them in the sugar to coat. Serve hot.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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