Italian Frittelle
Sift the cornmeal mush. Add sugar, eggs, olive oil, Grappa, lemon zest and baking powder. Stir for 15 minutes and let stand for 5 hours in a warm place, covered with a cloth.
Once you have a nice soft dough, create little balls with a spoon.
Fry them in a pan with hot oil. When the frittelle are golden brown, drain with a slotted spoon and roll them in paper towels.
Reserve a glass of milk for later, boil the remaining milk with the vanilla bean. Whisk the eggs and sugar in a bowl.
When the mixture becomes creamy, add the flour and the cold milk you had previously reserved. Whisk the cream with care, so that no lumps are formed.
As soon as the milk comes to a boil pour the mixture of eggs, sugar, flour and milk and bring to a boil, stirring constantly.
With a pastry bag stuff the pancakes with cream flavored with Grappa.
Serve with a little powder sugar.
Recommended Grappa:
PO' di Poli Morbida / Smooth
- Ingredients:
400 g cornmeal mush
200 g sugar
200 g white flour type oo
2 eggs
1 tablespoon olive oil
1 shot young Grappa
Salt
The grated zest of one organic lemon
½ sachet of yeastThe filling cream:
500 ml whole milk
5 egg yolks
1 whole egg
300 g sugar
150 g white flour type 00
1 vanilla bean - Author:
- Typology:
- Dessert
- Preparation time:
- 1 hour + 5 hours let the dough rest
- Notes:
- The pancakes, or better "the fritole venexiane", are typical pastries enjoyed during Carnival. Every family in Veneto has its own distinctive recipe, kept with jealousy: without cream, with apples, pumpkin pancakes and so on, in every case these pastries remain the symbol of lightheartedness and the desire to transgress of the carnival.
