Frittelle di mele

Raise your hand if you don't lick your fingers when you're a kid after eating hot apple pancakes and sprinkled with sugar and cinnamon. Today's recipe runs through all of Italy but, in particular, is typical of Trentino Alto Adige, the homeland of apples. In those areas, apple pancakes are made all year round, are a sweet-symbol of the territory, but now they have become all over Italy one of the typical desserts of the Carnival period. In the recipe you will also find a short VIDEO TUTORIAL that I published on Vimeo.

Like so many others REGIONAL DESSERT RECIPES FOR CARNIVAL, apple pancakes are also very simple and quick to prepare. Substantially, it's a batter that encloses the apple slices, marinated in sugar, lemon and cinnamon. Then, the whole thing is fried. Is’ also possible to make baked apple pancakes (I'll explain how to do it in the process) for a good snack, lighter and healthier.

My tips for perfect apple pancakes

In the recipe, the result of many delicious trips and tastings in Trentino Alto Adige, i'll put a little’ trentino grappa in both apples and batter. Alcohol evaporates in cooking, but the scent stays and the pancakes stay softer for longer. You can, Anyway, don't use alcohol. I remind you that the perfect fry must be done in immersion, in a high-edged wok. Use abundant peanut seed oil or high oleic sunflower oil, at a temperature of 170 degrees centigrade. You need the usual kitchen thermometer that I suggest you buy on Amazon. Without thermometer, the risk is getting pancakes soaked in oil and not perfectly cooked.

I point out that the batter does not contain sugar. Sugar is only put in the maceration phase of apples. And you put it after frying, when the apple pancakes are ready. Because? The presence of sugar in the batter would cause a caramelization phenomenon. The pancakes would immediately become very dark, without the apples inside being cooked. You'll see that by following my advice you'll get perfect apple pancakes, Swollen, Golden, sweet and fragrant. Finally, the gluttonous touch: sprinkle with caster sugar, mixed with cinnamon, the surface of the pancakes: to lick your fingers.

At this point, i advise you to take a look at all my CAKES WITH APPLES, starting with the delicious APPLE PIE family members and CARNIVAL SWEET. And I wish you good day!

APPLE PANCAKES (Trentino recipe)

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PORTIONS: 6 PREPARATION TIME: 30 minutes COOKING TIME: 20 minutes

INGREDIENTS

FOR THE BATTER:
100 ml fresh whole milk
130 grams of flour 00
5 grams of baking powder (a full teaspoon)
a pinch of salt
2 egg yolks
2 egg whites
1 tablespoon Trentino grappa
AND STILL:
5 golden delicious apples
cinnamon powder, to taste
30 milliliters of Trentino grappa
75 grams of sugar
a few drops of lemon juice
a teaspoon of lemon zest grated organic
caster sugar and cinnamon to garnish, to taste
Peanut seed oil or high oleic sunflower for frying, to taste

PROCEEDINGS

Apple pancakes are very simple to prepare, just follow some small steps. First peel the apples, remove the core with the appropriate tool and slice them to a thickness of no more than one centimeter. If you do not have the’tool to remove the core to apples, you can use a little trick: slice them whole, then eliminate the fibrous central part and with the seeds from each individual slice use the tip of a pastry vent or a small pasta cup, or you can cut it with a knife and remove it. Be careful not to break apple slices. If you prefer, you can also cut the apples in half, in quarters and then in thick wedges always an inch: a faster operation that does not require special tools.

Mix the grappa in a bowl, sugar, a few drops of lemon juice, cinnamon and lemon zest and lay apples in it, mixing them gently, so that they are soaked in liquid. While apples are inseading, prepare the batter. Put the egg yolks and a pinch of salt in a bowl, mount for 2 minutes with the electric whisk, then add the sifted flour with the yeast and, on several occasions, milk and grappa. You have to get a pretty consistent batter and neck. In a second bowl, whip the egg whites with a pinch of salt. Then add the whipped egg whites to the egg and flour mixture: use a spatula, so you don't disassemble the mass, that will have to be dense but frothy.

In a wok or a high-edged pan, bring abundant peanut seed oil or high oleic sunflower oil to a temperature of 170 degrees (use a kitchen thermometer, there are a lot of them on Amazon. I recommend, the temperature of the oil is fundamental). Holding apple slices with a kitchen pliers, immerse them in the batter, until they are completely covered. Then dipping them into the oil at 170 degrees and cooking, turning them from time to time, until golden brown on both sides. The batter must be swollen and golden.

Put the apple pancakes on the absorbent paper so as to eliminate excess ating. Mix caster sugar and cinnamon and sprinkle the apple pancakes. Traditionally these pancakes are enjoyed hot, but I assure you that they are very good even cold.

BAKED APPLE PANCAKES: if you want to make healthier and lighter pancakes and avoid frying, you can bake them in the oven. Preheat the oven to 180 degrees, put the slices of apple dipped in the batter on a baking tray lined with baking paper and cook for about 20 minutes, turning the pancakes over mid-cooking.