Fruit Fritters

Fritulis di Frutta

Preparation info
  • Makes about


    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

In Carnia the most commonly used fruit in fritters are apples, but I have also tastedfritters with pears, apricots, plums, peaches, and nectarines. In every case, the fruit being used is cut into a slice or chunk and then dipped in batter.


  • 3 large egg yolks (reserve the whites for other uses)
  • 4 tablespoons/60 g sugar, plus additional sug


To make the batter, combine the yolks and 4 tablespoons/60 g sugar in a medium bowl. Add the milk, then the grappa, then the lemon zest, and the sultanas. Stir with a wooden spoon and gradually add the flour until you achieve a consistency that is creamy and uniform. The amount of flour is approximate, but your result should be a light- to medium-weight batter. Let it sit, covered, for at least