frittelle italian ( like little doughnuts)

By foodiva

Ingredients

• 1/2 cup (75 gr) of raisins
• 1 cup (235 ml) of water
• 1/2 cup (120 ml) of milk
• 1 tablespoon (25 gr) of butter
• 1 pinch of salt
• 1/4 cup (50 gr) of sugar, plus more to sprinkle on top
• 1 1/2 cup (225 gr) of flour, divided
• 3 eggs
• 1 teaspoon (5 gr) of baking powder
• 1 orange, finely grated zest

Details

Servings 1
Adapted from cookingwithmanuela.blogspot.ca

Preparation

Step 1

PREPARATION

TIME: about 1 hour

Soak the raisins in hot water for about ten minutes, or until you work on the rest of the recipe.

In a pan add the water, milk, butter, pinch of salt and sugar. Mix and bring to a slow boil.

As soon as the butter is melted and the water/milk starts to boil add one cup of flour and mix well.

Cook over medium heat for a few minutes, stirring often, until it starts to detach from the sides of pan.

Remove from the heat, move the batter to a bowl and let it cool down for a few minutes.

Add the eggs, one at a time, whisking in between, until smooth.

Add the rest of the four (1/2 cup), and baking powder. Mix again.

Add the orange zest and raisins (well drained) and fold.

Heat the oil in a large enough pan (don't fill more than half of the pan with oil). Test with a wooden spoon or a little piece of dough to see if the oil is ready for frying.The oil will be at the right temperature when little bubbles forms around the spoon or the dough.

Drop spoonfuls of batter in the oil and fry until golden brown. Make sure you don't fry too many frittelle at the same time. They need space to cook, and turn around. Remove from the oil and place on paper towel to drain the excess oil. Check the first fritter and make sure it's fully cooked inside. If not, lower the flame and cook for a little longer.

Roll the frittelle in sugar, and enjoy!