Marchigiani apple fritters today as a strictly fried treat designed for Carnival!
These are apple fritters where the fruit is cut into small pieces mixed with the main batter with the addition of raisins first soaked in water to make them soft and tasty.
I confess I made half a batch and ate them all in half a day …for goodness sake!!!!!!!!!!!!!
Anyway, whether hot they are awesome, but even cold they have their charm, and as a “drinker” (in the sense that I enjoy a glass of wine with meals) a little splash of alchermes along with the powdered sugar would go well!
Below the recipe I leave you other little fried sweet recipes typical of the Carnival period!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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MARCHIGIANI APPLE FRITTERS
The ASI Kitchen
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Minute
- Preparation time: 15 Minutes
- Portions: 40 fritters
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 6 tbsp sugar
- 2 teaspoons baking powder
- 1 lemon zest (or orange zest)
- 1 tablespoon anise liqueur
- 1/2 cup milk
- 1 cup apple (diced)
- 3.5 oz raisins
- to taste powdered sugar (before serving)
Steps
For the delicious Marchigiani fritters with apples first of all I recommend soaking the raisins in warm water and forgetting about them while proceeding with the batter for the apple fritters.
In a bowl I mix the flour with the baking powder and then add the egg, the liqueur, the sugar, the citrus zest (I used orange).
I mix all the ingredients well and add the milk without forming lumps in the mixture.
I peel the apple and cut it into very small cubes and add them to the bowl along with the raisins, squeezed and well dried with kitchen paper.
In a saucepan suitable for frying, I put plenty of vegetable oil, preferably peanut, and when it reaches temperature, I put the mixture using 2 spoons to make portions about the size of a small walnut.
The Marchigiani apple fritters will roll happily in the hot oil, and when they are beautifully golden and puffed, I remove them with a skimmer, placing them on a plate covered with absorbent paper.
The only thing left is to place the Marchigiani apple fritters on a tray, sprinkle them with plenty of powdered sugar and…
enjoy your meal!
Annalisa
In the collection, you will find the classic castagnole, fried tagliatelle, chiacchiere, ricotta bignole, and much more!
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