The graffe with flakes, the fluffiest fritters recipe ever.
When I was a child, my mom used to make the classic potato fritters during Carnival; they were so good that they rarely lasted until evening. However, if she happened to fry a larger quantity of fritters, they would become slightly chewy by the afternoon.
Instead, in this recipe there are potato flakes and not boiled potatoes as usually done, and this is the secret that helps the dough remain soft even in the following days, unlike potatoes which give softness to the dough only for a few hours.
Moreover, with this trick, we also avoid a step, which is peeling and boiling the potatoes.
And if you’re wondering what the flakes are, well, they are nothing more than peeled, ground, and hot air-dried potatoes; those used for mashed potatoes, basically.
So if you’re a fan of fritters and especially like potato ones, try the graffe with flakes and you’ll see the difference!
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: about 20
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 606.50 (Kcal)
- Carbohydrates 23.82 (g) of which sugars 3.68 (g)
- Proteins 4.81 (g)
- Fat 55.75 (g) of which saturated 11.47 (g)of which unsaturated 41.53 (g)
- Fibers 0.75 (g)
- Sodium 73.64 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 6 tbsp butter (soft)
- 3 pcs eggs (equal to 3 medium)
- 1/2 tsp salt
- 3/4 cup milk
- 1 tsp dry yeast
- 3/4 cup potato flakes
- 1/4 cup sugar
- 2/3 cup water (can go up to 3/4 cup)
- vanilla
- orange zest (grated)
- 1 qt peanut oil (or sunflower oil)
- granulated sugar (to taste)
- 1 pinch ground cinnamon
Tools
- Stand Mixer
- 1 Fryer
Preparation of Graffe with Flakes
– Prepare the starter with milk, 3/4 cup of flour taken from the total, yeast, and a pinch of sugar. Mix and let rise covered for about 1 hour at room temperature.
– Put the flakes in the bowl where you will knead, with 2/3 cup of water, the starter, and a little flour. Bind and then add the eggs one at a time, followed by sugar and a little flour. Add the remaining water as needed. With the last egg, also add the salt.
– Add the butter, always a piece at a time, without losing the binding, adding a little flour if necessary, and towards the end, the vanilla and grated zest.
– At the end of kneading, cover and let rise until doubled.
– Roll out the dough on the work surface, make balls of about 60 g each, and then with a floured finger, make a hole in the center.
– Bring the oil to temperature, fry a few pieces at a time, drain on absorbent paper, and roll the graffe with flakes in granulated sugar mixed with a little cinnamon.
Notes:
– Instead of all-purpose flour, I now use type 1 flour, which is why I noted that you might need a bit more water than indicated.
– As always, rising temperatures are indicative because it always depends on the temperature you have at home.
