Fluffy Apple and Raisin Fritters are yummy, irresistible treats perfect for any time of day. Thanks to my dough with which I have already made ricotta fluffy castagnole, you can make simple Fritters that can be filled with custard, Nutella, or you can add raisins, chocolate, dried fruit or fresh fruit to the dough so that you can make original treats that are always different.
Ricotta gives the Fritters a unique softness, making them lighter than traditional versions that generally contain more eggs and more fat.
The recipe I propose is very simple, you mix all the ingredients in a bowl, add a diced apple, some raisins, a pinch of cinnamon and the dough is ready for frying. Once cooked, the pancakes are dipped in cinnamon-flavored granulated sugar, which gives that special touch of color and flavor.
Ingredients:
For the Fritters:
- 145 g (1 ¼ cups) all-purpose flour
- 100 g (½ cup) ricotta cheese
- 1 medium egg
- 35 g (3 tbsp) sugar
- 15 g (1 tbsp) rum (or your preferred liquor)
- 20 g (1 ½ tbsp) softened butter
- 45 g (3 tbsp) milk
- 5 g (1 tsp) baking powder
- 1 apple (150 g after peeling and coring), finely chopped or grated
- 50 g (⅓ cup) raisins
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
- A pinch of ground cinnamon
For Frying:
- 500 g (2 cups) peanut oil (or any neutral frying oil)
For Finishing:
- Fine granulated sugar, as needed (for dusting)
- A pinch of ground cinnamon (optional, for dusting)
How to make Fluffy Apple and Raisin Fritters:
- Soak the raisins with warm water for 20 minutes then remove the water and squeeze them well with your hands. Pat it dry with paper towels to remove any residual water.
- In a bowl, work the ricotta cheese with the soft butter and sugar, incorporate the egg, add the vanilla, lemon zest, cinnamon, liqueur and milk, mixing well with a hand whisk.
- Add the sifted flour with baking powder, stir the mixture until smooth and homogeneous.
- Wash the apple peel it and cut it into small cubes, about 5/6 mm.
- Add the diced apple and raisins to the mixture, mix well with a spoon. Cover and let rest for 15 minutes at room temperature. The dough is ready.
- Pour the oil into a small saucepan with a thick bottom and bring it to 160/165 °C (330°F) . Scoop out a small amount of dough with a teaspoon and, helping yourself with another spoon, gently drop it into the hot oil.
- Fry a few chestnuts at a time, moving them often with a skimmer so that they cook evenly.
- When they are golden brown, drain them on a plate covered with paper towels so they lose excess oil.
- Add a pinch of cinnamon to the granulated sugar, dip the pancakes in the sugar and transfer them to a tray.
Bon Appetit!
