Italian Fried Fritters

I have been recipe testing to prepare for Christmas.  Every year I make the kiddos doughnuts.  Fried and covered in powdered sugar goodness.

Frittelle:

  • 2 cups flour, all-purpose
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 3/4 tsp dried yeast
  • 8 oz water, lukewarm temperature
  • 1 tbsp orange or lemon juice
  • 1 tsp orange or lemon peel
  • rum soaked raisins (optional)
  • oil for deep frying
  • powdered sugar for coating

Special equipment: deep fryer (or wok or pot), tongs

Put the yeast in the water and set aside for 5 minutes.

Place the flour, salt and sugar in a bowl and mix together. After the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time).  Cover with plastic wrap and let rise until at least doubled.

Place the oil in a pan and turn to medium.  Drop a small of dough into the hot oil to make sure it’s ready.  The dough will be sticky so don’t be alarmed.  Pull out about 2 tablespoons worth and put a hole in the ball and drop into the oil.

They’ll float to the top when they’re done and turn golden brown.  Place on top of paper towels and sprinkle with a generous amount of powdered sugar.

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