Fritole (Frittelle)
“Our Triestina version adds apple”

Ingredients

500g SR Flour
700ml milk
3 granny smith apples, grated
2 eggs
40g white sugar
pinch cinnamon
zest of 1 lemon
100ml rum
60g sultanas
30g pine nuts
olive oil to fry

 

Method

Mix all ingredients together.
The mixture needs to be the consistency of a very thick batter. Add more flour if too runny. Drop dessert spoonfuls into hot oil, lower heat slightly while cooking. Fry until golden brown and cooked through. Remove from oil with slotted spoon and place on paper towels to absorb excess oil. Sprinkle with icing sugar.

Repeat, layering each batch on a serving plate. Build the layers and when all are cooled dust the complete dish with a final coating of icing sugar.

p.s. Perfect with Alfresco