Sweet bites are super soft lemon-scented fritters to prepare for Carnival or a night with friends, as a Sunday dessert or for celebrations; or whenever we simply crave something delicious. These leavened dough treats are very easy; the dough is made quickly and requires little handling or long rising times. We can customize the sweet bites as we like, by adding cocoa, liqueur, almond flour, coconut flour, etc., to the dough… They will bring joy to children and not only.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: about 30
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 cups All-purpose flour
- 0.07 oz Fresh yeast
- 1 tsp Sugar
- 1/2 cup Room temperature water
- 1/2 Lemon
- as needed Vegetable oil
- as needed Granulated sugar (for coating)
- 1 pinch Vanillin
Preparation
In a large bowl, dissolve the yeast in a tablespoon of water (taken from the 1/2 cup). Add the sifted flour, the level teaspoon of sugar, a pinch of vanillin, the grated zest of half a lemon, and gradually the rest of the water. Mix with a spoon until you have a very soft, semi-thick but not liquid mixture.
Seal the bowl with plastic wrap and let it rise until the surface is bubbly and risen.
Heat the vegetable oil in a high-sided pan on the smallest burner over high heat.
In the meantime, put the sugar in a small bowl and set aside.
When the oil is ready (320°F), using two spoons, scoop a walnut-sized amount of batter and drop it into the hot oil. Use a wooden spoon to turn the fritters in the hot oil until they become puffy and evenly golden (open one to make sure it’s perfectly cooked). Use a slotted spoon to drain them, immediately roll them in the bowl of sugar, and place them on a plate lined with paper towels. You’ll smell a wonderful aroma. Remember that during cooking, the volume of our delicious Carnival-scented fritters will almost double.
For better frying. To prevent the oil temperature from dropping too much, ruining our bites, fry a few pieces at a time, waiting at least ten seconds before adding the next; this will give the oil time to return to the optimal temperature.
