FRITTELLE {CIAMBELLE} - ITALIAN DOUGHNUTS
Soft, lemon or orange flavored doughnuts that simply melt in your mouth.
Provided by Italian Recipe Book
Categories Dessert
Number Of Ingredients 12
Steps:
- Start by dissolving yeast in lukewarm milk. Let it rest for 5-10 minutes.
- In a bowl of a standing mixer add 6 cups of flour, sugar, salt and lemon zest.Using a dough hook attachment start to mix on low speed.
- Slowly pour in the milk with yeast.Add eggs and butter cut in cubes.
- Increase the speed and knead the dough for about 10 minutes until it starts to wrap lightly around the dough hook and come off the sides of the mixer bowl.
- The dough should be soft but NOT sticky.NOTE: If the dough doesn't come together or it's too sticky add another ½ cup of flour and a few more table spoons at a time if needed.
- Transfer the dough into a large clean bowl, cover with a linen towel and let it rise in a warm, draft free place.It'll take anywhere between 1.5 to 2 hours at 75-80F and it'll take much longer in a cooler place.
- Once the dough has almost tripled in size, turn the bowl upside down and let the dough come out in a floured surface. Work the dough with your hands for a minute or two, dust with more flour if needed.
- Using a dough scraper cut off a fourth of the dough and with a rolling pin roll it out approx ⅓ -¼ of an inch thick.
- Using a doughnut cutter cut out the doughnuts and place them on a well floured surface leaving enough space in between. Cover them with a dry linen/kitchen towel and let rise (always in a warm place) for about an hour.
- In a deep pan preheat vegetable oil suitable for frying. The best temperature to start frying the doughnuts is about 350F. You can measure it with a kitchen thermometer.
- But if you don't have one try frying a small piece of the dough first. If it comes up floating in less than 5 seconds the oil is ready.
- Once oil is heated turn the temperature on medium low to prevent oil from overheating.
- Fry fritelle for a few minutes on each side continuously covering them with hot oil when frying. Once they're lightly brown on both sides discard on paper towel to absorb excess oil.
- Dip each doughnut quickly in fine sugar.Serve hot, warm, cold or re-heated.
FRITTELLE
Provided by Food Network
Categories dessert
Time 4h5m
Yield 25 to 30 frittelles (3 cups chocolate nougat fondue)
Number Of Ingredients 11
Steps:
- For the dough: In a medium bowl, mix the yeast with the warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, salt and sugar, and whisk. Set aside.
- In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture. Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil. Place the dough in the ceramic bowl and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour.
- Heat canola oil to 350 degrees F in a deep-fryer. Dust a clean surface with flour.
- Tear small chunks of the dough and roll into sticks. If they get too sticky, toss in flour and roll some more. Deep-fry until crispy and golden, 2 to 3 minutes. Drain on a wire rack.
- For the chocolate nougat fondue: Melt the honey nougat milk chocolate over a double boiler on medium-low heat. Add the bittersweet chocolate and whipping cream. Stir until melted. Pour into a bowl.
- Put the frittelles on a plate and serve with a side of the chocolate nougat fondue.
ITALIAN FRITTELLA
This is a fabulous recipe for Italian fried dough thats very similar to Zeppoles. I'm not sure where this recipe originated from but it sure is a crowd pleaser. Best when served with warm.Note: If you spoon anymore than a teaspoon full of the mixture in the oil it will not cook properly and be raw in the middle. Small is best. Also when one side is cooked it will roll itself over to cook the other side.
Provided by IronChefNicole
Categories Dessert
Time 22m
Yield 24 Frittella, 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix ALL ingredients and let stand for 15 minutes.
- In the meantime, heat about an inch of oil in a heavy frying pan, make sure it is very hot so that the dough will sizzle once it hits the water. You can test it by taking a tiny bit of dough and throw it in the pan, it should brown quickly.
- Take s spoonfull of the dough and drop it in the hot oil. They will cook for a couple minutes Once the dough turns itself over in the oil and all sides are a nice golden brown they are done.
- Place them on a paper towel to soak the oil up.
- Coat them with powdered sugar. You can sprinkle it or toss them in a ziploc bag with powdered sugar. It just depends how much sugar you like.
Nutrition Facts : Calories 107.2, Fat 3.5, SaturatedFat 1.9, Cholesterol 48.4, Sodium 37.5, Carbohydrate 13.8, Fiber 0.3, Sugar 5.2, Protein 4.5
FRITTELLE DI RISO
For this traditional Italian dinner, we created these rice fritters that serve as a sweet and satisfying dessert.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in sugar and milk. Refrigerate until chilled. In a small bowl, whisk the eggs, baking powder, salt and vanilla; add to rice mixture. Stir in flour. , In an electric skillet or deep-fat fryer, heat oil to 375°. Shape tablespoonfuls of rice mixture into 2-in. oval shapes. Fry ovals, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar and drizzle with honey if desired.
Nutrition Facts : Calories 88 calories, Fat 3g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 37mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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- In a small bowl add the water and honey and mix, sprinkle the yeast on top. Let it sit for 5 minutes, then stir to combine.
- In the bowl of the stand up mixer whisk together the flour and salt. Make a well in the middle and add the yeast mixture. Start to knead for about 5 minutes at speed #2, the dough should be smooth and elastic and pull away from the sides of the bowl.
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