Soft and delicious. The mascarpone and orange fritters are a tasty alternative to classic fritters. A very quick preparation, in no time you will have fritters that are finger-licking good.
Tips:
➡️To know if the oil is ready, just take a wooden skewer and dip it into the hot oil. If bubbles form around the wooden skewer, that means the oil is at the right temperature.
➡️The oil should not be too hot, otherwise, you risk having fritters that are cooked outside and raw inside. If they darken too much, lower the flame or remove the pan from the heat to cool the oil.
➡️If foam appears during frying, it’s the result of either oil temperature being too low or a drop in temperature, for example, when trying to cook too many pieces at once. In this case, just remove the foam with a skimmer and wait for the oil to return to the right temperature before frying more pieces.
Let’s start messing around. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
These ingredients are for about 35 fairly large fritters, you can halve the quantities if desired.
- 4 cups flour
- 2 cups mascarpone
- 1 packet Baking powder
- 3/4 cup granulated sugar
- 3.4 fl oz Orange juice (If the peel is untreated, use grated)
- 3 very large eggs (or 4 small ones)
- 1 quart peanut oil
Steps
Put the eggs, granulated sugar, and grated orange peel in a bowl. Mix with a hand whisk.
Add the softened mascarpone (after working it with a fork) and orange juice, finally the flour and baking powder, mix until a homogeneous dough is obtained, the dough will be firm.
Pour the peanut oil into a high-sided pot, when the oil is hot take the dough with two slightly oiled spoons and gently immerse it in the oil.
Each time you take the dough, dip the spoons into the oil, this operation will make the dough slip off without stretching too much. When they are golden, transfer them to absorbent paper.
Let them cool completely and dust with powdered sugar.
