1.1 lb. all-purpose flour
1 tbs baking powder
5 tbs granulated sugar
1 egg 1 egg yolk
1 teaspoon grated lemon peel
1 teaspoon orange grated peel
1 teaspoon vanilla extract
1/2 shot of Cognac
1 cup whole milk
vegetable oil and lard (or shortening), for frying
In a big bowl sift together flour and baking powder.
Add sugar then one egg, one egg yolk, vanilla extract, grated lemon peel and grated orange peel.
Stir with a wooden spoon until well combined.
Add the Cognac, the milk and stir well. The consistency of the batter should be not too firm and not too loosely.
Cover the bowl with a lid pan or cling wrap and let rise for about 1 hour.
In a large skillet heat abundant oil with a couple of tablespoon of lard (or shortening).
Allow the oil mixture to reach the right temperature for deep-frying.
Dip a metal teaspoon into a glass of cool water than spoon a teaspoon of batter and drop it into the frying pan.
Let the fritters float into the oil until turn upside down and golden brown.
Drain the fritters with a slotted spoon and place them on a plate covered with paper towel.
Serve hot, sprinkled with granulated sugar.
Nonna Fernanda (guest host chef)
Alessandra Gambini (Founder)
Maurizio “OTTO” De Togni (Executive & Media Producer)
Mirko “Mirakle” Urania & Raimondo Di Egidio (video-makers)
Maurizio “OTTO” De Togni (music)
Mirko “Mirakle” Urania (video editing)
Shihomi Patane’ (open title)
Thanks to Ale Gambini & Nonna Fernanda