“para frittus” Sardinian or the Carnival pancakes. Also call fried or fried friars. There are some names’ bizarre, but if you pronounce them in Sardinia everyone will know that you want to eat a delicious fried donut, soft and fragrant orange, sprinkled with granulated sugar. The para frittus (in Italian 'fried friars', We think because of the halo shape of this cake) they have nothing to do with donuts or donuts: it is a more complex and rich dough, with a greater quantity of eggs and lots of citrus peel, which stains the inside of a deep yellow.
The characteristic shape of the Sardinian para frittus of Carnival is that donut, widespread in Cagliaritano, in the Middle Campidano and a little’ in Sardinia. A region rich in traditional recipes carnevalizie, like the ARRUBIOLUS (damselfish or sardines with cottage cheese dough) and delicate Acciuleddi, that seem intertwined jewels. If you prefer, you can also give them a round shape, without ring, donut simile ai. You can even fill with the custard, jam or chocolate. I advise you to prepare sardines pancakes for Carnival and eat them hot: are amazing especially enjoy freshly made, to smell and taste of oranges and sugar.
While we're on the Carnival period, I leave the recipe as a possible alternative to the usual, but always good, pancakes or donuts. Is, since there are, I remember even try Crispelle RICE SICILIANE, sprinkled with warm honey and candied orange peel and Sfinci RICOTTA, traditional Sicilian recipes in Carnival period are an absolute delicacy, and have a look at all my CARNIVAL RECIPES! Have a good day!
DOSES FOR APPROXIMATELY 15 PANCAKES OR A ROUND DONUT:
500 grams of flour 00
50 grams caster sugar
50 grams of butter
a pinch of fine salt
6 grams of dry yeast or 12 grams fresh beer
250 ml whole milk
2 whole eggs
the grated rind of an orange biological and / or an organic lemon
extra virgin olive oil for frying, to taste
granulated sugar for garnish parafrittus, to taste
You can prepare the dough for the "para frittus" both in the planetary either by hand. In the latter case, you will have to work it with a little patience because it is a soft dough, but the pancakes are equally well.
Procedure. Put in a saucepan the milk, orange zest and grated lemon, salt and butter. Cook over low heat, until the butter has melted. Allow to cool the milk at room temperature (about 22 degrees). It must not be hot otherwise the sweets do not lieviteranno.
Beat eggs with 50 grams of sugar (no need to mount them but only mix the eggs), add the sifted flour and knead grossly. Combine the yeast dissolved in a little water and the previously heated milk. Knead the dough with care: you have to obtain a shiny, yellow and strung (a bit like when you prepare brioche), soft and slightly sticky. Put the dough for the Sardinian Carnival pancakes in a bowl, cover with plastic wrap and let stand for 40 minutes in a hot environment.
Resume the dough for the para frittus, flour the work surface abundantly and take some with a spoon. Knead on floured surface to obtain a cord, join the flaps between them and thus obtaining a donut. you can also, as I did, spread the dough (always on well floured work surface) with a rolling pin and, using a pasta bowl, derive rounds.
Continue until the dough is exhausted by making rounds or donuts and put them on a clean cloth well floured. Then, cover with a damp cloth and wrung well, and let stand the para frittus for about two hours or until doubled in volume.
Heat abundant peanut oil (once it used lard) and fry over medium heat sardines pancakes: I recommend a constant temperature of approximately 160-165 degrees. The desserts are to fry evenly, cooking inside them, but without coloring excessively outside.
Once the donuts are golden, carefully drain them from excess oil and roll them in granulated sugar, so that they are fully covered. You have to wait about ten minutes before enjoying para frittus, until they have reached the right external consistency and the right internal temperature. Bon appétit!