Apple Fritters - Frittelle Di Mele
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- Dip
- 1 tablespoon Sugar
- 1 pinch Salt
- 1 cup All-purpose flour; (unbleached)
- 1 tablespoon Active dry yeast
- Water
- 1 Egg yolk
- 3 Apples; peeled, cored, sliced in rings
- 2 cups Extra virgin olive oil
Contains
GlutenEggs
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Dissolve the yeast in 3/4 cup of warm water. Stir in the flour, salt, sugar, and the egg yolk. Let the batter rest for 20 minutes.
- Heat the oil until it registers 350 on a thermometer. Dip slices into batter and deep fry until golden on both sides. Remove with slotted spoon and blot dry with paper towels. Serve immediately.
- Apr 19, 1998
Plating
Cookware for this recipe
-
Deep fryer or deep pan
-
Chef's knife
-
Cutting board
-
Vegetable peeler
-
Wooden spoon
-
Slotted spoon
-
Kitchen thermometer