ITALIAN FRIED DONUTS (FRITTELLE/ZEPPOLE) - Not just a Carnevale tradition...

    Here's a stress-free way to make fried GF donuts that will taste delicious and will keep for days (reheating is recommended). 
     Frittelle (or Italian donuts) are a traditional dessert during the Carnevale season, but my mom always made them on and off as an afternoon treat to surprise me when I would get home from school. I remember the house smelt like a cinnamon sweet shop, and my mouth would be watering as soon as I got into the building. One of her variations was to dip apple slices in the mix and deep fry them.
(This recipe calls for GF flour, but like any of my featured dishes, 
one can always use regular wheat flour or any other type of flour.)
ITALIAN FRIED DONUTS (FRITTELLE/ZEPPOLE)   🍽
(Serves 6 desert-loving people)
Ingredients: 
  • 2 lg. eggs 
  • 1 cup cane sugar or sugar in the raw 
  • a pinch of salt 
  • 1 tsp. of cinnamon 
  • 1 tsp. of grated nutmeg 
  • 1 cup and 3/4 of sparkling water 
  • 2 cups of your favorite GF flour (Please email me to find out what my GF flour of choice is)
  • 2 tsps. of GF instant yeast 
  • 1/2 stick of butter (salted or unsalted will do) 
  • 1 tsp of lemon zest 
  • Sugar and extra cinnamon for coating 

Let's get cooking... 
  • Mix the eggs, sugar, a pinch of salt, cinnamon, and the grated nutmegIn a medium bowl with an electric mixer on medium speed 
  • Add 1 cup and 3/4 of sparkling water, and mix on high for one minute. 
  • Melt half a stick of butter in a pan on low heat, and pour in mixture while mixing on medium/high speed 
  • In another bowl, add 2 cups of GF flour, 2 tsps of instant GF yeast, some more cinnamon as needed, the grated lemon zest, and mix with a fork. 
  • Add the flour mixture to the wet mixture in three parts incorporating on medium/high speed until it reaches the thickness of pancake batter
  • Let rest for a few minutes while you heat sunflower oil in a small pot or in a frier
  • Once the oil is hot enough, you can start frying the Frittelle by spooning them out with a tablespoon, and helping yourself with another teaspoon or your finger
  • If you are looking to make donuts, you can add more flour to the dough and roll them into circles
  • The Frittelle are ready when they get slightly brown. (You may have to spin them in the oil... )
For the finishing touches ... 
  • Make sure you dry the excess oil by placing them on paper towels 
  • In a baking sheet or container, mix some sugar and cinnamon to coat the Frittelle
  • Serve hot or cold. (If you have left overs, you can save them in a closed glass container, and reheat them the next couple of days in a toaster oven on low heat)
  • You can also cut them in half and fill them with jam or hazelnut spread
           Buon Appetito!
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