These Apple and Raisins Fritters are the only reason I wait for the Carnival period. I know that I could make them all year log, but traditionally my mom used to prepare them only during Carnival, so I choose to follow her example and build a family tradition for my kid as well.
Last year I showed you another favorite Carnival recipe: Crostoli, also known as Chiacchiere, Frappe, Bugie… based on their location. Crostoli are sweet crisp pastries that you would be able to find in any Italian pastry/bakery shop, but just during the Carnival festivity.
To make my family’s apple and raisins fritters, you’ll make a dense batter with eggs and flour adding diced apples, raisins and a spoon of Marsala liquor. Then you’ll deep fried a spoon of this mixture and you’ll finish rolling the fritter in caster sugar. I mean, it doesn’t get better than that! Let’s see what you need to make these beauties:
Apple & Raisins Fritters Ingredients
- Apples (choose apples that aren’t too sweet. In my case I opted for green apples)
- Raisins
- Eggs
- All-Purpose Flour
- Baking Powder
- Sunflower Seed Oil
- Caster Sugar
- Marsala Liquor
- Lemon
Carnival Apple and Raisins Fritters
Course: DessertCuisine: ItalianDifficulty: Easy6
servings14
minutes40
minutes15
minutesIngredients
3 or 4 Green Apples
150g/180g Raisins – up to your taste
50g Caster Sugar (the raisins will make the batter pretty sweet already, so don’t exaggerate with the sugar) + some more sugar for topping
4 Eggs
1 Tablespoon of Marsala Liquor (not mandatory)
Zest of 1 or even 2 organic Lemons
Flour – start with 100g and add a tablespoon at the time until you get to a dense, not liquid, batter
20g Baking powder
1.5L Sunflower Seed Oil to fry
Directions
- Peel and dice apples. Set aside.
- Prepare the batter. Whisk eggs with sugar.
Add apples, raisins, lemon zest, Marsala liquor and mix it well with a spatula. Add flour and baking power, mix until well combined. Add as much flour as needed to get to a thick batter (not to thick, but not liquid). Let it rest for 15 minutes. - Warm up the Oil. Pour the oil in a small but high pot and warm it over the stove. Before frying, insert a toothpick to check if the oil has reached a high temperature: if you can see small bubbles around the toothpick it means the oil is hot enough. You can start frying.
- Start frying. Take a spoon of batter and with the help of another spoon pour it inside the oil. Fry one side of the fritter and then (using 2 forks) flip it upside down, in this way both sides will cook evenly. If the fritters gets too dark too quickly, it means that the oil is too hot. Reduce the fire or move it from the heat for a bit, then place it back and continue frying.
- Drain them. Once the fritters are ready, remove them from the oil and place them on absorbent paper, this helps to dry the excess of oil.
- Sugar Coat. Add a few spoons of sugar in a plate and when the fritters are still hot roll them inside the plate.
- Eat. Serve fritters at room temperature.
Notes
- You can keep them in a airtight container for 1 or 2 days.
