Classic Italian stuffed frittelle di Carnevale: soft fried dough filled with rich and creamy custard.
Italy is the birthplace of the Carnevale, which makes February a fun time to visit, especially Venezia. You'd be amazed by the stunning masks and world famous costumes, the street parades and all-day parties. If you were in Venice right now, walking along the canals and down the calli, you would be for sure enticed by the aroma of fried dough coming out of every pasticceria. And, believe me, it can't be ignored!
Frittelle are fried round doughnuts, that generally come in three varieties: Veneziane (with raisins and pinenuts), filled with zabaione cream or crema pasticcera. My favorite, as you might have guessed, are the last one. Soft and perfectly sweet. Light and fluffy. Made with simple ingredients. Deep fried and filled with a deliciously rich custard. Heavenly!
And I say: Yes! Carnival is just once a year... I can have frittelle and not feel guilty about it.
Don't forget to enter for your chance to win a free set of professional silicone baking mat from Kitchen Executive Chef. Here is the link for you:
This giveaway ends at 12:00 pm on Tuesday, February 10. Get your entries now. Bookmark this page and come back for extra entries. It is open to US residents, 18+ only.
You can also buy these mats on Amazon.com. And special for you today, use code 3UV37XAR at check out to receive a 30% off your purchase. Here is the link:
Ingredients: to make around 40 small frittelle
- 16 fl oz (500 ml) of milk
- 3/4 cup (125 gr) semolina flour
- 3 eggs
- 1/2 cup (100 gr) of sugar
- 1 cup (150 gr) of all-purpose flour
- 1 tablespoon (15 gr) of baking powder
- 1 pinch of salt
- 1 large organic orange, zest
- oil for deep frying
- powder sugar for decoration
- 2 oz (60 ml) whipping cream (optional)
For the custard cream:
- 8 fl oz (240 ml) of milk
- 2 fl oz (60 ml) of heavy whipping cream
- 1 teaspoon of vanilla extract
- 3 egg yolks
- 1/3 cups (65 gr) of sugar
- 3 tablespoons (30 gr) of corn starch
1. Warm the milk in a large pan. Before it boils, add the semolino flour and whisk until smooth. Cook over medium heat for about 5 minutes, stirring often, until it starts to detach from the sides of pan. Remove from the heat and let it cool down.
2. Add the eggs, flour, sugar, baking powder, and salt. Mix well, until smooth again.
3. Add the orange zest, finely grated. And whisk again. Let the batter rest for about half an hour, or until you prepare the custard cream.
4. Prepare a custard cream following this recipe. Let it cool completely and place in the refrigerator.
5. Heat the oil in a large enough pan. Note: it's better if the oil fills no more than half of the pan.
Drop spoonfuls of batter in the oil and fry until golden brown. Make sure you don't fry too many frittelle at the same time. They need space to cook, and turn around. Remove from the oil and place on paper towel to drain the excess oil. Check the first fritter and make sure it's fully cooked inside. If not, lower the flame and cook for a little longer. Let the frittelle cool down.
Sprinkle with powder sugar and enjoy!