Typical Ragusan frittelle o friiteddi

Typical Sicilian frittelle ingredients:
Recipe to prepare frittelle according to the Ragusan tradition

INGREDIENTS

list

  • 500 g of durum wheat flour
  • 1/2 stick of brewer's yeast
  • about 200 ml of water
  • 1 lemon
  • rises
  • dry grapes
  • dried figs in small pieces
  • granulated sugar
  • cinnamon powder
  • seed oil
    •

    PROCEDURE

    realization

    Mix flour

    Take a bowl and pour the flour into it. Add a pinch of salt. Grate the lemon peel. Start kneading by pouring the dissolved yeast into a glass with warm water. Mix by gradually adding warm water until the dough becomes smooth and sticky.

    Mix flour

    Leavening

    Add dried grapes and dried figs into small pieces at the end of the dough. If desired, you can add small pieces of walnut or chocolate flakes. Cover and let rise until doubled in volume.

    Mix flour

    Frying

    Boil 1 liter of oil, take the mixture with a spoon and slide it into a ball with another spoon. Repeat until the dough is finished. Remove the frittelle from the oil just swollen and golden. After frying, costargarle with granulated sugar and cinnamon powder.

    Frying

    SICILY

    Recipes

    (almondpastries)


    almond pastries

    (Arancini)


    Arancini

    (Budino)


    Lemon pudding

    (capperisottosale)


    Capers and salt

    (cotognata)


    Sicilian quince

    (crispelle)


    Zeppole o Crispelle

    (frittelle)


    Typical Ragusan frittelle o friiteddi

    (Limoncello)


    Limoncello

    (oliveschiacciate)


    Crushed green olives

    (scacciapomodoroformaggio)


    Scaccia

    Copyright (c) - Each work belongs, morally and economically, to the person who created it and therefore no one will be able to dispose of it (either for profit or for personal use) without the explicit consent of the author. The photos and texts on this website are the property of the author, except for what is explicitly mentioned and authorized.

    Condizioni dÂ’utilizzo.

    Ask to Mail