🥳It’s not carnival without fritters! 🥳
The children’s favourite time of year has arrived and as per tradition, carnival fritters are a must on the table, a concentrate of softness and taste that makes the mouth water! 😋 They’re so good that one pulls the other 😍
Very easy to prepare at home, we made them with organic Manitoba flour, which is perfect for soft and tasty cakes, like these organic pancakes with sultanas and orange zest.
🎭Add a dash of rum to give them a stronger flavour
- Preparation: 20 min + rising time 2 hours
- Servings: 8 people
- Difficoltà: Bassa
- Baking time: 30 minutes
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
- 350 g di Manitoba Flour Antico Molino Rosso
- 250 ml lukewarm milk
- 15 g brewer's yeast
- 50 g caster sugar
- 3 eggs
- 50 g melted and cooled butter
- 80 g di uvetta sultanina
- 30 g pine nuts
- grated peel of 1 orange or 1 lemon
- 2 tablespoons of rum for sweets
- 1 pinch of salt
PROCEDURE
Lavare l’uvetta e lasciarla in ammollo in acqua tiepida. Melt the butter in a bain-marie and allow it to cool. Dissolve the brewer's yeast in warm milk. In a bowl, place the sugar and work it in with the eggs.
Add the cooled melted butter, baking powder with milk, grated orange or lemon peel and rum, mix until smooth.
Add the flour and a pinch of salt a little at a time. Work the mixture vigorously. Infine aggiungere l’uvetta e i pinoli.
Coprire la ciotola con un panno e lasciarlo riposare finché avrà raddoppiato il suo volume (circa 1 ora e 1/2). Scaldare l’olio a 175° e, usando un cucchiaino per dar loro la forma, calare le frittelle nell’olio poche per volta.
Cuocerle finché non saranno gonfie e dorate. Fare asciugare su carta assorbente. Before they cool, roll them in caster sugar or dust them with icing sugar.
FOR THIS RECIPE WE USED:
