Frittelle di mele

photo by Daniele Tomelleri

recipe by Michele Forgione


• 1tbsp dry active yeast

• 350ml warm water

• 125g all-purpose flour

• 1tbsp sugar

• pinch of salt

• 1 egg yolk

• 500ml canola oil

• 3 apples

• 1tsp grappa

  • granulated sugar for dusting


In a medium bowl, dissolve the yeast in warm water. Add the flour, salt, sugar, egg yolk and grappa. Mix the batter until smooth; let rest for 15 to 20 minutes.Peel and core the apples, then slice them into thin rings. When ready, heat the canola oil in a pan and deep fry. The oil is at the right temperature when a drop of batter sizzles in the oil on contact. Take a few apple rings and dip them quickly in the batter, coating each side. Drop them into the oil, cooking each side until golden. Be careful not to crowd the pan. Remove from the oil with a slotted spoon and let rest on a paper towel to drain excess oil. Toss them in granulated sugar while they are still warm. Serve immediately.