Name: Frittelle di mela (Apple fritters)
Yield: Makes 8 servings
Cuisine: Italy
Ingredients: 1⅔ cups (400 ml) ice-cold water; 2½ cups (600 ml) lightly fruity extra-virgin olive oil, or 1 pound (450 g) lard; 2 cups (500 ml) Sambuca or other anise-flavored liqueur; 2 tablespoons confectioners’ sugar; 2 egg whites; 4 rennet or Granny Smith apples; 1 teaspoon salt; 14 ounces (400 g) flour; 1 tablespoon Sambuca or other anise-flavored liqueur

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

For the Batter

14 ounces (400 g) flour
1 tablespoon

Method

To make the batter, sift the flour into a bowl. Add the Sambuca and salt, and then add the ice water, a few tablespoons at a time, while stirring constantly. When the batter is thick and smooth, cover it with a kitchen towel and let it rest in a cool place for about 2 hours.

To prepare the apples, peel them, then halve, core, and slice rather thickly. Moisten the slices with the Sambuca