How To make Italian Frittelle
2 pk Active dry yeast
1 c Warm water
2 c Flour; up to 3 c
1 ts Salt
2 ts Anise seed
2 tb Olive oil
1 c Dark seedless raisins
1 c Oil for frying
1 1/2 c Honey
2 tb Lemon juice
Dissolve yeast in warm water; combine flour, salt and anise seeds in a bowl; gradually add the yeast and olive oil, mixing until a rather soft dough is formed; turn out onto a floured board and knead for 10 minutes, until dough is smooth and elastic; scatter raisins over board and knead the dough over them until they have been incorporated; shape dough into a ball, cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in bulk; with the palms of your hands, flatten the dough down to 1/2 inch thickness; let rest, uncovered, for 15 minutes; use a sharp knife to cut the dough into 36 diamonds; heat oil and fry the diamonds, a few at a time, turning until golden brown on both sides; transfer to paper towels to drain; heat honey with lemon juice and boil for 3 minutes; arrange fritelle on a serving plate and pour the hot honey over
them. Makes 36 pieces. Chuck in Pok -----
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Panzerotti o frittelle with mozzarella, Monopoli (Puglia) Italy
Panzerotti with mozzarella from Puglia
ingredients:
g. 200 of flour
g.150 semolina
ml.100 of sparkling water
ml. 100 of milk
g. 30 of butter
a pinch of sugar,
g. 8 of salt, a yeast filling:
mozzarella cheese, a tablespoon of tomato paste, a pinch of salt
in a pan put the sparkling water, milk and butter, heat it all for a few minutes. Dough pour the liquid and dissolve the yeast with a pinch of sugar, add the flour, salt at last. Knead for ten minutes. Then take the dough and roll into balls, cover with a cloth and let rise until doubled. Cut the mozzarella into cubes and season with a little 'salt and tomato sauce (mozzarella must be cut when the dough is ready). A leavening took place with the help of a rolling pin to give the balls a circular shape and fill with the filling of mozzarella. Close the panzerotti crescent and with the help of a dough cutter to cut the excess dough and proceed to the end of the ingredients. Warm up in a large pot abundant seed oil, when hot fry the panzerotti, turning them during cooking. When they are golden remove them with a slotted spoon and let them dry on paper towels.
Trying to make Italian frittelle
Hey I’m back and this time I tried to make Italian frittelle and wow there turn out very yummy ???? I really hope you will enjoy this lil video ❤️
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Frittelle di Riso | Italian Rice Doughnuts
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Frittelle di Carnevale (Italian Doughnuts for Carnival) | Original Italian Recipe
Today we are making Frittelle di Carnevale (Italian Doughnuts). It is a variation from the normal frittelle, a type of doughnuts, that you eat only during Carnival.
Ingredients: (about 2-3 hours)
250g flour
1 pckg dry yeast (20g fresh yeast)
20 g sugar
1/8 l lukewarm milk
1 egg yolk
1 tbsp rhum
1 tbsp oil
oil for frying
chocolate paste or jam or custard for the filling.
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Christmas Eve 12-24-21 Pasta Frittelle, Fried Dough. Tradition in Italy ???????? On Christmas Day also.