Any ideas what I could be doing wrong? Wonderful, Denise! Once they are cooked, remove them from the oil and place on paper-towel lined plate for a minute or two. now can you tell me how to make realy hard dark molasses, nut cookies that my grandfather Made with the mashed potatoes. I don’t recall any other flavorings–either plain or the anchovy version. Also, after 3 hours my dough didn’t rise exactly and it looked more like pizza dough, not as fluid. Sono servite con un cucchiaino di confettura che le rende ancora più golose! I am curious if you have tried them with confectioners sugar on them? Absolutely..though sometimes I get impatient and buy artichokes even when they aren’t in season..not as good but better than nothing. But I have no recipe with the precise amount of ingredients. When you say rum soaked raisins, is there a recipe you can share please? CC. Required fields are marked *. WEIGHT vs. VOLUME is the issue at hand. I only use mint with artichokes and with minestra…not the same without them! My dough looks the same as yours and rises well but maybe I don’t leave the yeast for long enough before adding….it doesn’t bubble or anything to let me know it is ready. I only post authentic ones I know or have learned! 13 large eggs Frittelle dolci lievitate-Leavened sweet fritters dulcisinfurno.blogspot.it/2014/03/frittelle-dolci.html Specify email address and password linked to your ricardocuisine.com account. My mother’s family was from Sicily. Excuse the sound spelling, but she called them toochaneili and used golden raisins. Cek 7 Resep Odading dari Mancanegara, Food in Fiction: Recipes Inspired by Literature | Literatures and Languages Library - University of Illinois at Urbana-Champaign, Italy Christmas Desserts : The Guide To Italian Christmas Desserts, Perfect Yeast Doughnuts, Sugar and Filled with Jam Nutella and Cream, The Guide To Italian Christmas Desserts - diyideas.website, Discover the Conejo Valley in Southern California - Christina's Cucina, Sweet Gingerbread Men | Farmersgirl Kitchen, Easy Christmas Desserts Everyone Loves 2019 - More Money Tips, https://www.christinascucina.com/lidias-mushroom-and-black-olive-stuffed/, Traditional Christmas Foods | Coffee With Us 3, Which of the world's fried doughs is the best fried dough? Selain itu teksturnya ringan bukan main sehingga kamu bisa makan banyak, hehehe. Correction – procedure for making savory frittelle is same but omit sugar, lemon, orange, raisins, and juices from recipe. Frittelle or frittelli are basically 'fritters' and can be savoury or sweet, pancakes if you like. First of all, are you using a scale or cups? A great appetizer that goes well with wine or beer. I churros golosi sono una variante morbida e sfiziosa delle tipiche frittelle dolci spagnole, ottima da gustare con la cioccolata. Le frittelle sia dolci che salate sono una preparazione che piace a grandi e bambini! I made them twice in a week! We did not put suguar or lemon in dough. Oh goodness, I am so sorry I never responded to your comments, Anna! I handful sugar (½c) Christmas Eve, Donuts, Frittelle, Italian, Yeast, […] Zeppole Italian Christmas Doughnuts from Christina […]. Let me ask my mother as maybe she has some better insight. I hope you give them a try as they are quite simple. You can definitely make them on your own, but it will require an awful lot of hand-washing! I need more info to troubleshoot for you, so tell me as much as you can. Ecco dosi e ricetta per realizzarle con le vostre mani! I make these every Cristmas Eve. Is that familiar to you? Blend well. […], […] Fritelle, Those Who Leave and Those Who Stay […], […] Frittelle: Traditional Italian Christmas Eve Doughnuts […], […] also have Italian Christmas doughnut recipe: frittelle! Fields marked with an asterisk (*) are required. Let me know, CC. Monda et netta le poma molto bene, et falle cocere allesso o sotto la brascia, et cavatene fora quello duro di mezo pistarale molto bene et inseme gli mettirai un poco de lievito et un poco di fiore di farina, et del zuccaro; et fa' le frittelle frigendole in bono olio. Fantastic! Serve warm. […] Christina. 4GENERATIONS. Preheat the oil in the deep fryer to medium-high heat (190°C /375°F). My father who passed away Jane, 2016 after being on dialysiscfor 11 years died exactly twenty years after his father died. I just found your website as my sister made these delicious lemon glazed cookies. Much the same as a sugared doughnut and a powdered sugar covered doughnut (I prefer the normal sugar on those too)! When the oil temperature is correct, take a piece of dough (it will be very sticky) and pull into a doughnut shape with a hole in the center. Le frittelle del Luna Park sono delle maxi frittelle lievitate, croccanti fuori e morbide dentro, tipiche delle feste e dei luna park. Your pastries are tradition and the recipes seem so easy, that I’d like to try them. Hi Gemini, region in Italy. Thx. But as my csncer is now in my liver, lungs, bones and I have paralyzed vocal cords and it is hard to breathe or eat. HELLO, My grandmother made a zeppole or fried bread that was SAVORY and eaten during the meal…..it had lots of BLACK PEPPER, I think orange rind….jt was not meant for dessert or powdered sugar…..but I can’t find a recipe or anyone who has heard of this ….if anyone has information, please help. Please visit our, Follow Ricardo's TV show on Radio-Canada.ca (available in French only), © 2020 Ricardo Media Inc. All rights reserved. Allow to rise until doubled in volume (about 1 hour) in a warm place. :). Thanks for that recipe Christina. (You should check out my post about my cousin Concetta’s muffin recipe!) How funny! That’s what we called them as kids…my great grandma, Chiara Rotundo, made these and fried dough (“fritte”) every Christmas Eve, along with baccala cooked in tomato sauce served on perciatelli, tons of fried smelt and calamari and fried baccala, too. Once they are cooked, remove them from the oil and place on paper-towel lined plate for a minute or two. Si possono preparare in tantissime versioni e sono perfette da servire come snack, antipasto, finger food, buffet o anche come contorno, la particolarità delle frittelle è che una tira l’altra ed è impossibile smettere di mangiarle! They are also called frittelle (Italian […]. Le frittelle dolci ripiene sono dei dolcetti davvero facile da preparare, da poter farcire in tanti modi diversi e che faranno impazzire tutti, anche i più piccoli.. Love them warm and sugary with a cup of strong coffee. We made them for Easter and in the spring but not for Christmas. Commentdocument.getElementById("comment").setAttribute( "id", "a0977faaa1cb2a564361492fc7aeedfe" );document.getElementById("b0385ba383").setAttribute( "id", "comment" ); A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. Is this the recipe you speak of? It calls for it to be added after it is fried. I have not made them since my mom passed away 3 yrs ago. Trovate le classiche Ciambelle che piacciono a tutti, o anche frittelle con uvetta, zucca e mele. Antipasti Frittelle di sciurilli Le frittelle di sciurilli sono delle zeppoline di pasta lievitate con i fiori di zucca, golose e saporite sono tipiche della cucina campana. I think you are referring to these, right? It is helpful to have another person frying the doughnuts while one person is shaping them, as it just too difficult to do both things at once, since the dough is so sticky. ;) Merry Christmas to you, too!! Thanks for letting us know, Raishah! Not sure why – dialects, maybe? Drain/cool on paper towel, then dip in sugar/cinnamon. Home dolce Torte e dessert dolci tipici Frittelle di patate lievitate – ricetta di Iginio Massari. I’m guessing on the spelling- spinghi, pronounced like speengee. Like apple fritters! I just LOVE […], I’m glad l tried the Frittelle though l’m not Italian but a Singapore chinese. :), Hope you try the sweet version sometime, too! Thanks! Merry Christmas! My Dad called me his nurse. As one of 7 all a year apart, we were always down our Nana’s and Pappy’s, especially to bake. :). Ideali per il Carnevale, la festa più allegra dell’anno dove le frittelle la fanno da padrone, anche se ad una frittella non si resiste in nessun giorno dell’anno. CC. Fry in the hot oil, a few at a time, about 2 minutes per side. I am so glad to find your website. ;). It was quick and easy sweet treats when one craves for doughnuts! Thank you, Lena. Are you using canola oil? :) CC. :). LA DONNA DELLE DOLCI FRITTELLE E' una donna, la conosco, è sempre quella con le storielle, sogna e viaggia con la valigia, sempre ricca di meraviglie, She was from Calabria, and she didn’t use raisins, and not sure of the orange or lemon, but once I share with my cousins, it might all ring a bell. Your email address will not be published. Let me know! We put fresh rosemary leaves in the mixing water just for flavour. Chrtmas Day tradition is to toast them in the oven and eat while opening Christmas gifts! Lots of people copy each others’ recipes, so God only knows the recipes that are out there. His grandmother use to make them at christmas and put them in brown paper bag. My mom made this dough exactly as you describe (I know that you and she are from the same area of Italy which explains it). Kathleen, my Sicilian grandmother made those too. Source: Libro de arte coquinaria by Maestro Martino de Como, 15 th century Original Recipe: [Altre frittelle di pomi.] CC. Yes, definitely made these on Christmas Eve only, but really great as an appetizer any time. Pod imenom frittelle poznajo Italijani cel kup najrazličnejših umetnij, ki jim je skupno tako ali drugačno testo oziroma zmes (kvašeno ali ne, lahko s skuto, lahko s čičerkino moko, lahko s kuhanim rižem), oblikovano v kroglice ali ploščice, ki jih potem cvrejo v … I would usually eat about 3 or 4 while we were making them. The family traditions are ingrained in us and I hope they carry on. Thank you so much! Dip the frittelle into the sugar and cover completely. […] Frittelle: Traditional Italian Christmas Eve Doughnuts from Christina’s Cucina […], […] the contents of the bakery cases! Hi Christina, I really enjoyed reading your post. https://www.christinascucina.com/lidias-mushroom-and-black-olive-stuffed/. God bless you for keeping it real! I’m 1st generation- my dad Abbruzzese and my mom Calabrese. We lost him 4 years ago, and my niece has tried to carry on the tradition (although I didn’t get to try her version). Just discovered your recipe. New to baking! :). Thanks again. Information will not be posted to Facebook without your permission. Best eaten the same day. I’ve never seen a recipe that my mom (and I) use for artichokes…have no idea where she got it. My dad always made them at Christmas (he was a great baker). Per quello che riguarda le frittelle, troviamo i tortelli, o turtej, pallotte dolci lievitate, farcite con crema pasticcera o cioccolato. My Italian Grandmother’s family came from Calabria, both her parents’ were Molinaros. :), Isn’t it ridiculous? :), […] Frittelle ~ called many different ways, these are Italian style Christmas doughnuts […], Reading all your post from2014 thru 17 about fried dough, my grandma was from Rome area andgrandpa from Florence. Ooh, we’ll have to give the pine nuts a try next time! I took advantage of the time by taking my Dadxto all his appointments, to dialysis, diner every Tuesday with Paige and Ethan, their 1st Great Grandchildren and My Mom shopping everyweek and my twins were my life. Thanks for the oil tip, we’ll try it on Thursday! Just a few potatoes and black pepper!! frittelle lievitate dolci Home; Senza categoria; frittelle lievitate dolci Test the oil by dropping a tiny piece of dough into it: if it doesn't begin to fry right away, the oil is too cold; if the dough browns too quickly, lower the heat as the oil is too hot. How are we supposed to know anything when they keep changing it and doing things to our food supply? Hi Laura! Is it simply a preference issue, or is it something else? Will get back to you soon!! Yes, it’s hard to describe those events to anyone who isn’t fortunate enough to have experienced them themselves. This is the dough my mother used as I now do. I can remember my grandma, Adeline, helping her the week before preparing the zeppole–there were bushel baskets of them. I bet you can’t wait for artichoke season! I know they are called Zeppoli in some regions. My Paooy would use the extra bread dough and braid a handle and make an Easter basket and put eggs raw eggs on too.. As the generations grew, we started making Ham pie on Palm Sunday at my parents’ now my 2 boys’ and their coudibsxwere doing the rolling dough and making their own little ham pies or bread. We called them “Rispells or Raspells” (which I am sure is a phonetic spelling). Dip the frittelle into the sugar and cover completely. Versate le uova leggermente sbattute nella ciotola di una planetaria, unite lo zucchero 1 e iniziate a montare con le fruste 2. | all new, A Collection of Authentic Italian Christmas Eve and Christmas Day Recipes - Christina's Cucina, https://www.christinascucina.com/frappe-or-cioffe-bows-and-ribbons-of/, A Taste of Sweet Italian Frittelle Doughnuts – Delights of Europe, https://christinascucina.com/2013/03/frappe-or-cioffe-bows-and-ribbons-of.html, Easy, Step by Step Potato and Salmon Fish Cakes (Salmon Patties), Green Cake or Moss Cake for St Patrick’s Day (Made with Spinach), Fish and Chips (Scottish Fish and Chip Shop Recipe), Bangers and Mash (Pub-Style Sausage and Mash). 1 pkg yeast (1½ tbsp) My Nonna also added anchovies to some of the zeppole! We would make them long and sprinkle sugar when they are still hot. Very moreish! My children, and grandchidren call them Italian doughnuts. Check out the random measurements. Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec. People no longer know what Italian food really is because there is so much misinformation out there :( Call it American-“Italian” if it’s a non-authentic version of something, but nothing burns my cookies more than seeing a recipe entitled “authentic” when nothing could be further from the truth. Le mie Frittelle dolci lievitate sono dei morbidi bocconcini di pasta fritta perfetta per ogni occasione! :), ….of course now I cannot remember what we called them…. I have no recipe for it. a little salt (1½ tsp). Don’t do it, Linda. We called fishgoats. Pour the sugar onto a plate. 5 years ago Io porto il dolce. It’s almost as if I could smell them from here. Hi Lena, my mother and I haven’t heard of these either, but she suggested that you could try using this recipe (without any sugar) and add the orange rind and black pepper to the best of your memory. Add 2 tablespoons olive oil, salt and sugar, and whisk. Thank you! Thanks for the note, Betty! Amazing fritelle recipe! I’ve never heard of those. I do not have the exact recipe. I know that artichokes scare a lot of people..lol!! Probabilmente, rientrano in quei dolci fritti più diffusi, magari denominati anche in modo diverso. Bring to the boil a good half litre of water with the bay leaf, remove the pan from the heat and throw in all at once the flour and the semolina; put the pan back over the heat and cook, stirring continually until you obtain a thick and even mixture. Retrieved from: https://christinascucina.com/2013/12/zeppole-traditional-italian-christmas.html […]. Cover with plastic wrap and let rise until at least doubled. I’ve been looking for the recipe. Not a member yet? Place the oil into a deep pan (I used a wok) and heat to a medium high temperature. Place on a … Lasciar dorare e scolare le frittelle dolci … Frittelle: Traditional Italian Christmas Eve Doughnuts [Blog Post]. Scopri la ricetta! They are all variations on a theme, so yes, I’m sure you’ll all remember the flavor she used (if any)! I donuts sono le famose ciambelle fritte americane ricoperte con glassa e confetti colorati. Everything was impeccably decorated and there were pastries like frittelle and rum babas like I just had in Naples the month before! Thank you for your note! Still have her old recipe in Italian. My mother used to make them and she would add the pine nuts also. I was also wondering what oil you used, so this is good to know. The only difference is that she would use tangerine juice rather than orange juice and she would use an assortment of liqueurs to put in the dough..not just rum. :). sometimes tthey were tough, unles that is a different sort…..and thank you so much…, […] Frittelle adalah donat tradisional Italia untuk malam Natal. They are, Rosina! My daughters are out of town this week, so I am waiting for them to get home before making them. I try to explain this to my kids, but they really just don’t get it–there were so many family members there that we ate in shifts! Keep it safe! We also made a lemon cookie that was boiled, scored and baked with a lemon glaze. The other type of zeppole are made with choux pastry (these are more often associated with St. Joseph’s day). It really is so tiring. Importante sapere che si conservano meno rispetto a quelle lievitate quindi bisogna mangiarle subito, belle calde! 1 sifter flour (about 6½c) :), […] Frittelle from Christina’s Cucina Slow Cooker Peanut Butter Clusters from Cooking With Carlee Butterscotch Peanut Butter Marshmallow Squares from My Kitchen Love Struffoli di Mamma: Cicerchiata from She Loves Biscotti Danish Dream Cake from Adore Foods […]. You may be able to freeze the dough? […] Frittelle – Traditional Italian Christmas Eve Doughnuts – Christina’s Cucina […], […] 32. How many cups of raisins do I use? They prepare the Frittelle in Venice during the carnival, which takes place in February. I love frittelle, they are similar to zepole I think. Want to try for easter, This is EXACTLY why I urge readers to buy an inexpensive scale. I have made these three times now, taste is perfect but dough is always tough. https://christinascucina.com/2013/03/frappe-or-cioffe-bows-and-ribbons-of.html Sign up for my free subscription and my recipes will be sent to your inbox. Stir in the raisins with the alcohol, candied fruit, pine nuts and zest. thanks for sharing :), That’s lovely to hear! Our Italian family used to put anchovies in some of the donuts……..tradition……….. I’ve heard of this, but they’re savory, so not gross. We always called them “crescpelle” (or something). Drain on paper towel and roll each fritter in the sugar. She also made pizzelles and cioffe or bow-ties but I’d love the recipe for ginettes. With two spoons, form into small balls with 30 ml (2 tablespoons) of dough. For the dough: In a medium bowl, mix the yeast with the warm water and let sit for 5 minutes. Place the flour, salt and sugar in a bowl; mix together and after the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time).