This Italian take on an apple fritter, made with whole apple rings, is a traditional treat in the Northern Italian retreat of Lake Como.
The Lake Como region is comprised of several small villages all perched on hillsides, each more glamorous than the next. While mansions pop up around every corner, every village seems to have their trattoria or espresso bar that predates almost every home in the neighborhood. There’s also something about Italians in a cafe that’s just so welcoming. There are no inhibitions, no barriers, only warm people who just want to get to know you. People that are proud you’ve travelled such a long way to visit them. I had asked a few of the locals what dessert was traditional to Lake Como.
The answer was a resounding frittelle di mele, an apple fritter. I admit, I was surprised that such a simple dessert was what the locals chose as Lake Como specialties. However, I was told that unlike other countries in Europe, the apple really isn’t a staple of Italian cuisine. Apples can really only be found in Northern Italy.
The frittelle di mele here, unlike the ones I’m accustomed to in North America are made from a yeasted dough, and use the entire apple ring instead of chunks. The result is a fritter that isn’t greasy, and really tastes of apple rather than batter. The outside is still crispy, but light and pillowy on the inside, much like you would find in a donut.
STEP BY STEP GUIDE TO MAKING FRITELLE DI MELE – ITALIAN APPLE FRITTERS
1. Yeast Activation:
- Start by warming the water; it should be warm to the touch but not hot. This is crucial as extremely hot water can kill the yeast.
- In a medium-sized mixing bowl, dissolve the dry active yeast in the warm water. Stir gently and let it sit for a few minutes. This allows the yeast to activate and become frothy, which will make the fritters light and fluffy.
2. Prepare the Batter:
- To the yeast mixture, add the all-purpose flour, sugar, and a pinch of salt.
- Add in the egg yolk. The yolk provides richness to the batter.
- Mix in the grappa, an Italian grape-based brandy, which imparts a distinct flavor to the fritters.
- Mix these ingredients until you have a smooth batter. Ensure there are no lumps.
- Cover the bowl with a clean cloth and let the batter rest for about 15-20 minutes. This resting time allows the yeast to work its magic, creating a light and airy batter.
3. Preparing the Apples:
- While the batter rests, peel the apples and remove the cores.
- Slice them into thin, even rings. This ensures they cook evenly in the hot oil.
4. Frying Setup:
- In a frying pan, pour in the vegetable oil. Ensure the pan is deep enough to allow the fritters to float without touching the bottom.
- Heat the oil over medium heat. To check if it’s ready, drop a tiny amount of batter into the oil. If it sizzles and floats to the surface immediately, the oil is at the right temperature.
5. Frying the Fritters:
- Dip the apple rings into the batter, ensuring both sides are evenly coated.
- Carefully place the coated apple rings into the hot oil.
- Fry each side until it achieves a golden-brown color. This usually takes a few minutes per side.
- Ensure you don’t overcrowd the pan, which can cause the fritters to stick together and reduce the oil temperature.
- Once done, use a slotted spoon to remove the fritters. Place them on a plate lined with paper towels to absorb any excess oil.
6. Sugary Finish:
- While the fritters are still warm, sprinkle or toss them in granulated or powdered sugar. This gives them a sweet, crystalline finish.
7. Serving:
- Serve the Fritelle di Mele immediately while they’re still warm. This ensures you experience the perfect contrast of the crisp exterior and soft, juicy apple interior.
Fritelle di Mele – Italian Apple Fritters
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
This Italian take on an apple fritter, made with whole apple rings, is a traditional treat in the Northern Italian retreat of Lake Como.
Ingredients
- 1 tbsp dry active yeast
- 1.5 cups (350 ml) warm water
- 1 cup (125 g) all purpose flour
- 1 tbsp sugar
- pinch of salt
- 1 egg yolk
- 2 cups (500 ml) vegetable oil
- 3 apples
- 1 tsp grappa
- granulated or powdered sugar for dusting
Instructions
1. Yeast Activation:
- Start by warming the water; it should be warm to the touch but not hot. This is crucial as extremely hot water can kill the yeast.
- In a medium-sized mixing bowl, dissolve the dry active yeast in the warm water. Stir gently and let it sit for a few minutes. This allows the yeast to activate and become frothy, which will make the fritters light and fluffy.
2. Prepare the Batter:
- To the yeast mixture, add the all-purpose flour, sugar, and a pinch of salt.
- Add in the egg yolk. The yolk provides richness to the batter.
- Mix in the grappa, an Italian grape-based brandy, which imparts a distinct flavor to the fritters.
- Mix these ingredients until you have a smooth batter. Ensure there are no lumps.
- Cover the bowl with a clean cloth and let the batter rest for about 15-20 minutes. This resting time allows the yeast to work its magic, creating a light and airy batter.
3. Preparing the Apples:
- While the batter rests, peel the apples and remove the cores.
- Slice them into thin, even rings. This ensures they cook evenly in the hot oil.
4. Frying Setup:
- In a frying pan, pour in the vegetable oil. Ensure the pan is deep enough to allow the fritters to float without touching the bottom.
- Heat the oil over medium heat. To check if it’s ready, drop a tiny amount of batter into the oil. If it sizzles and floats to the surface immediately, the oil is at the right temperature.
5. Frying the Fritters:
- Dip the apple rings into the batter, ensuring both sides are evenly coated.
- Carefully place the coated apple rings into the hot oil.
- Fry each side until it achieves a golden-brown color. This usually takes a few minutes per side.
- Ensure you don’t overcrowd the pan, which can cause the fritters to stick together and reduce the oil temperature.
- Once done, use a slotted spoon to remove the fritters. Place them on a plate lined with paper towels to absorb any excess oil.
6. Sugary Finish:
- While the fritters are still warm, sprinkle or toss them in granulated sugar. This gives them a sweet, crystalline finish.
7. Serving:
-
- Serve the Fritelle di Mele immediately while they’re still warm. This ensures you experience the perfect contrast of the crisp exterior and soft, juicy apple interior.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Keywords: italian, dessert, sweets, apples, fritters, donuts, comfort food, italian food, italian desserts
There’s no way I’m NOT making this – looks absolutely delicious!
★★★★★