This is a quick version of the fried rice dough frittelle. You will need much less time and the result can be just as satisfying. The main difference is that instead of rice here there is regular flour, with an addition of pine nuts and apple pulp. The result is a somewhat stiffer dough than rice frittelle, therefore it is better to eat these when they are still quite hot, accompanied by a good Vin Santo.
Ingredients for 6 people:
- 100 grams of flour
- 30 grams of backing powder
- Milk
- 3 apples
- 2 eggs
- 50 grams of raisins
- 25 grams of pine nuts
- Powdered vanilla sugar
Preparation:
Shape 40 grams of flour like a volcano and put inside the yeast with few tablespoons of warm milk. Mix well until the dough is smooth and then let it rise for 20 minutes in a warm place. Meanwhile, mix the remaining flour with the 2 egg yolks, the grated apples, raisins, pine nuts, a tablespoon of powder sugar and the raised dough. Mix everything in well and then pour spoonfuls of the mixture into a pan filled for three quarters with hot oil. When the frittelle become puffy and golden remove them from heat and drain them on a tray with paper towels, then dust with powdered vanilla sugar.
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