7 November 2011
Sweet apple doughnuts called fritole. They are served cold, although I would quite like to try them warm too. Most recipes are handed down through families, and not actually written anywhere. I did manage to track down a chef - Anna from a terrific family restaurant run by a hunting family, the Morgans, high on a hill surrounded by Vineyards in Brtonigla - who was willing to describe her recipe for me patiently, and here it is.
I think this is a perfect little snack, and would be lovely with a mulled wine or spiced cider. Perfect for winter, or to rustle up quickly when people nip by for a visit.
Enjoy!
Prep time: 2 hours max but not difficult Cooking time: 5 minutes
Serves as many as you like, lots of little fritters
Ingredients
2 eggs 200ml natural yogurt 1 big apple, peeled & grated 1 tsp vanilla extract 60g sugar 1 tbsp dried yeast a splash of grappa (or rum) 200g white flour pinch of salt icing sugar light oil for frying (sunflower, groundnut or similar, and enough to fill your pan by a couple of inches) or a deep fat fryer
Method
Combine the eggs, natural yogurt, vanilla, sugar, yeast, apple and grappa. Mix thoroughly. Sieve the flour into the mixture, mix thoroughly, and add your salt. Cover with a clean tea towel and leave in a warm part of your kitchen for an hour or two, until it has doubled in size. Heat the oil until a drop of batter immediately fizzles, Shape the batter into balls with a teaspoon and fry in batches until golden, ensuring they don’t touch as they will stick to each other. Drain on kitchen paper, dust with icing sugar and serve.
By ~ NIAMH SHIELDS ~
Fritoles from Istria • Opuss № I