DOUGH PREPARATION

Mix the semolina flour with 150 ml of water and as much milk as is needed to obtain a soft dough (do not pour it all immediately, but little at a time), then cool quickly in the Freddy.

OTHER INGREDIENTS

Mix the semolina flour with 150 ml of water and as much milk as is needed to obtain a soft dough (do not pour it all immediately, but little at a time), then cool quickly in the Freddy.

FINISHING AND ADVICE

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.

FRITTELLE COOKING

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.

SHOCK FREEZING AND STORAGE

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.

RIGENERATION

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!