The sardinian spiral frisjole, also known as long Carnival fritters, are a traditional sweet from Sardinian cuisine, prepared mainly during Carnival but appreciated all year round. They feature a characteristic spiral shape and are made from a simple batter of fine durum semolina, milk, fresh yeast and flavorings such as orange and liqueur. Serve them hot, rolled in sugar or drizzled with honey. Below, let’s see together how to prepare these delicious Sardinian spiral fritters:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 3 cups fine durum wheat semolina (about 18 oz / 500 g)
- 1 1/2 cups milk (about 350 ml)
- 0.5 oz fresh yeast (about 0.5 oz / 15 g)
- the grated zest of 1 orange
- 2/3 cup orange juice (about 150 ml)
- 1 fl oz rum (anise liqueur or brandy)
- a pinch of salt
- as needed vegetable oil (for frying)
- as needed granulated sugar (or honey, for garnish)
Steps
Dissolve the fresh yeast in warm milk (not boiling), stirring gently until completely dissolved.
Pour the fine semolina into a large bowl. Add the grated orange zest and a pinch of salt.
Make a well in the center of the semolina. Pour in the milk with the dissolved yeast, the orange juice and the rum (or anise/brandy).
Mix starting from the center and gradually incorporate the semolina from the edges until you obtain a smooth, homogeneous and soft batter, fluid but thick (similar to a dense pancake batter).
Cover the bowl and let rise at room temperature for about 2 hours, or until doubled in volume and bubbles form on the surface.
Transfer the risen batter into a piping bag (you can also use a funnel with a medium hole or a bottle). Heat plenty of vegetable oil in a wide, shallow pan, bringing it to a moderate temperature (about 329–338 °F).
Gently squeeze the piping bag and form spirals directly into the hot oil, starting from the center and working outward.
Cook the frisjole over low heat for a few minutes per side, turning them gently, until they are evenly golden.
Drain the fritters from excess oil on paper towels. Immediately sprinkle with granulated sugar or drizzle with honey, according to tradition.
The Sardinian frisjole are ready to enjoy!
Enjoy and… see you next recipe!
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