Frittelle with apples and raisins

Break the eggs into a bowl, add the semolina flour, 150 ml water and as much milk as needed to make a soft dough (do not pour it all in right away, but a little at a time), then cool quickly in Freddy. 

Take out of the Freddy the dough of the frittelle and add the raisins soaked, apple cubes, brandy, yeast, orange juice and grated citrus peel. If the mixture is too fixed add a little milk, if it is too liquid add a little semolina. 

In a pan heat plenty of peanut oil and fry the frittelle in spoonfuls (in about 3 minutes they will be ready). Serve with a sprinkling of powdered sugar. 

You can prepare your frittelle in advance and freeze them in Freddy with the function of shock freezing for 75 minutes, and then store them in the freezer for up to 8 months in a bag or container. This way you can welcome your guests without the annoying smell of fried food in the house. 

When you have to consume the frittelle you have to do nothing but regenerate them in the preheated oven to 190°C for ten minutes directly from frozen. They’ll stay crispy as soon as they’re fried!