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 that I made half a batch and ate them all in half a day… what a shame!!!!!!!!!!!!!
Anyway, they’re amazing hot but also have their charm cold and as an “alcoholic” (meaning I don’t mind a glass of wine with pasta), a splash of alchermes along with the powdered sugar would be a great addition!
Below the recipe, I’ll leave you some other fried sweet recipes typical of the Carnival season!
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to 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 kitchen of ASI
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Minute
- Preparation time: 15 Minutes
- Portions: 40 fritters
- Cooking methods: Fry
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1 lemon zest (or orange zest)
- 1 tablespoon anise liqueur
- 1/2 cup milk
- 5.3 oz apple (diced)
- 3.5 oz raisins
- as needed powdered sugar (before serving)
Steps
For the delicious Marchigiani fritters with apples, first, I recommend soaking the raisins in warm water and forgetting about them while you proceed 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, and 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 chop it into tiny dice, then add it to the bowl along with the squeezed and well-dried raisins using kitchen paper.
In a saucepan suitable for frying, I pour ample vegetable oil, preferably peanut oil, and as it reaches the temperature, I spoon the mixture using 2 tablespoons, making portions just slightly smaller than a walnut.
The Marchigiani apple fritters will roll merrily in the hot oil, and when they are golden and puffed, I remove them with a skimmer, placing them on a plate covered with kitchen paper.
All that’s 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’ll find the classic castagnole, fried tagliatelle, chiacchiere, ricotta bignole, and much more!
RETURN TO THE HOME FOR NEW AND TASTY RECIPES FROM THE BLOG The kitchen of ASI
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