Tag Archives: fritters

Fritelle di Mele (Italian Apple Fritters)

Italian Apple Fritters

This is a perfect partner to your Vanilla ice creams and gelatos.

These are a bit different that the American version of Apple fritters, in that the apples are not chopped into tiny little bits and then added to the dough. Rather, apple slices are coated and then fried. I tried something a little different myself, opting for a doughnut type slice of apple, as opposed to an apple segment. But hey, that’s me. I’m a rebel.

The oil recommended for frying? Sunflower.

  • 1 1/2 cups AP Flour
  • 2 eggs
  • 2/3 cup milk
  • 5 Tablesspoons Marsala wine
  • grated lemon rind from 1/2 lemon
  • 2 Tablespoons Sugar
  • 6 golden delicious apples, peeled, cored, and sliced
  • 1 cup Marsala wine
  • 1/4 cup sugar

Blend the flour, eggs, milk, 5 Tablespoons of Marsala, lemon rind and 2 Tablespoons sugar in a large mixing bowl. Cover and refrigerate for at least one hour.

Combine 1 cup Marsala wine and 1/4 cup sugar in a large mixing bowl. Add apple slices and allow to marinate for 10 minutes. The wine does not have to coat every slice.

Bring oil up to temperature, about 350 degrees.

Dipe the apple slices in the batter and deep fry until brown. Turn them over as needed in order to ensure through cooking. Remove the fritters from the oil and drain on paper towels. Coat immediate with sugar and cinnamon.

Serves 6


Frittelle di Ricotta

Frittelle di Ricotta

I’ve been lagging on my Italian food posts. There’s really no excuse for it, so my intent is to up the amount of recipes for the next region (Emilia-Romagna) to five or six posts, not including. Emilia-Romagna has such a vast culinary repertoire, that I think it fits in nicely.

These are appetizers, Ricotta Fritters if you will. It’s incredibly simple. I was able to set up my cast iron skillet with enough olive oil to fry these up just right. If you do fry with a skillet, remember that the oil should go up no further than 3/4 up the side of the pan.

  • 1 cup fresh ricotta cheese
  • 3/4 cup AP flour
  • Salt to taste
  • 1 large egg
  • 1 tablespoon rum

Combine the ricotta, flour, salt, egg and rum in a medium mixing bowl. Cover with plastic wrap and set in the refigerator for 30 minutes.

Heat your olive oil in a sauce pan or skillet (use a sauce pan to have more depth to play with.. I had to finagle the skillet every now and then to get these to fry up thoroughly). Bring the oil up to 375 degrees F.

Spoon the dough into the heated oil. Cook for 4-5 minutes, or until golden brown. Allow to drain on papertowels, salt (or even powdered sugar…but, um…not both) and serve immediately.

Serves 4-6