Frittelle di Semolino - Frittelle made of semolina flour
Italy is the cradle of carnival, including carnival festivities, for everything that goes with it, especially fritters. Of all, the most famous is the carnival in Venice, which stands out for the most imaginative masks and the finest and irresistible Frittella, and especially these made of semolina flour. There are countless versions of this beautiful dessert, but all of them have a basic dough based on boiled semolina in milk, to which other ingredients are added, especially aromas. In the days of carnival in Italy, you will find these irresistible balls at every turn, while all the streets will smell luxurious and enticing with lemon, orange, rum, vanilla, as befits their carnival festivities.
Preparation steps
- Put the milk in a cooking pot, then add sugar and salt and put it on the fire to boil. When it boils, reduce the heat and slowly add the semolina or semolina, stirring constantly. Continue to cook while stirring until everything is well cooked and the semolina absorbs all the milk. The mixture should be quite thick. Remove the mixture from the heat and stir in the butter, stirring until melted and leaving everything to cool.
- Add egg yolks, both peels, rum and vanilla to the cold mixture, and mix everything well into a uniform mass. Beat the egg whites in the snow, and mix them into the mixture exclusively with a spatula, add the raisins and baking powder, and mix everything carefully again.
- With a small spoon or ice cream spoon, grab the dough and carefully lower it into the hot oil, fry them until golden yellow, if they do not turn on their own, turn them with a stick or fork. Transfer the fried frittelle to paper towels to drain off excess oil.
- Roll the drained frittelle in powdered sugar or in crystal sugar if you prefer. Transfer them to a serving bowl and serve immediately so they are the most beautiful.
