Soft and tasty. Mascarpone and orange fritters are a delicious alternative to classic fritters. A very quick preparation, in no time you will have fritters that you will love.
Tips:
➡️To check if the oil is ready, take a wooden skewer and immerse it in the hot oil. If bubbles form around the wooden skewer, it means the oil is at the right temperature.
➡️The oil should not be too hot, otherwise you risk having fritters cooked on the outside and raw inside. If they darken too much, lower the flame or remove the pan from the heat to let the oil cool down.
➡️If foam appears during frying, it is a sign of too low oil temperature or a drop in temperature, for example, when trying to cook too many pieces at once. In this case, simply remove the foam with a slotted spoon and wait for the oil to return to the right temperature before frying more pieces.
Let’s start cooking. Good 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 you wish.
- 4 cups flour
- 17.6 oz mascarpone
- 1 packet Baking powder
- 9 oz granulated sugar
- 3.4 fl oz Orange juice (If the peel is untreated, use it grated)
- 3 very large eggs (or 4 small ones)
- 1 qt peanut oil
Steps
Place the eggs, granulated sugar, and grated orange peel in a bowl. Mix with a hand whisk.
Add the softened mascarpone (previously worked with a fork) and orange juice, finally flour and baking powder. Mix until you obtain a homogeneous mixture, which will be firm.
Pour the peanut oil into a deep pot, when the oil is hot, take the dough with two slightly oiled spoons and gently immerse in the oil.
Every time you take the dough, dip the spoons in the oil, this operation will make the dough slide without stretching too much. When golden, transfer them onto absorbent paper.
Let them cool completely and sprinkle with powdered sugar.
