Frittelle di Mela
- 4 granny smith apples
- 1 lemon juice
- 2 teaspoon dried yeast
- 1 ¼ cups flour
- 1 teaspoon salt
- 1 orange zest
- 1 cup sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
Peel and core the apples, then cut them into 1/4-inch rings crosswise, so as to obtain a great number of doughnuts.
Place the apples in a bowl covered with water and the juice of one lemon.
Dissolve the yeast in 1/2 cup of warm milk (110 F).
Stir in the flour, salt, zest, sugar, eggs, the rest of the milk and the vanilla. Whisk everything together until combined. Let the batter rest in a bowl covered with plastic wrap at room temperature for 2 hours. Heat the oil until it registers 350 on a thermometer.
Dip slices of apples into batter and deep fry until golden on both sides.
Remove with slotted spoon and blot dry with paper towels.
Serve immediately covered with powder sugar.