Saturday, February 14, 2015

Viva il Carnevale 2015!

Many traditions have been replaced or disappeared, but masquerades and fried pastries are still the protagonist of Carnevale in Italy. This year Carnival falls on Feb 17th. While in Venice and Viareggio everybody is getting ready for the sumptuous masquerades and opulent festivals, I am here in California trying a new recipe for a fried pastry to join in the celebration. This year is Frittelle di Mela or Apple Fritter. These pastries are a classic from the Veneto region, loved by all ages and they make a delightful snack or dessert. As a dessert I like to serve it warm with vanilla Ice cream.

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.

Buon Carnevale!

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