Sì, è vero. I fritti dovrebbero essere evitati, ma “una tantum” si può anche sforare. Magari, approfittando del Carnevale imminente per rispolverare vecchie ricette in nuove versioni. Ecco, quindi, delle frittelle alternative.
Ingredienti:
100 gr di farina di grano saraceno – 100 gr di farina di amaranto – 100 gr di mela grattugiata – 120 gr di spremuta di mandarini – semi d’anice – sale – olio di semi di girasole – 1 bustina di lievito per dolci – xilitolo naturale di betulla
Preparazione:
unire le farine alle mele grattugiate e stemperare il tutto con il succo di mandarino. Aggiungere il lievito, 1 pizzico di sale, 2 cucchiai di olio di semi e i semi d’anice a piacere. Lavorare l’impasto con un cucchiaio fino ad ottenere una crema densa.
A fuoco medio scaldare l’olio di girasole in una casseruola alta. Quando l’olio è ben caldo, versare a cucchiaiate l’impasto, nella quantità di due o tre frittelle per volta, a seconda della capienza. Rigirarle durante la cottura.
A completa doratura, scolare e porre su carta assorbente. Far intiepidire e cospargere di xilitolo o altro dolcificante.
Carnival fritters with apples
Well, that’s true. Fried food should be avoided, but once in a while healthy nutrition suggestions could be forgotten as well. Particularly on special occasions, such as Carnival. How to resist in front of a tray full of “frittelle” or “tortelli”, so typical in this period of the year?
Maybe, a correct translation for “frittelle” or “tortelli” doesn’t exist. It could be something like “ Carnival doughnuts” or “yummy balls of fried dough” , also “fritters” as well. After all, this kind of sweet is called by so many different names and cooked in just as many ways all over Italy. Anyway, so Italian dictionaries describe the word “frittella”: small round sweet, obtained by semi-liquid dough of flour, eggs and sugar, poured in hot oil and fried.
Here is a different version of the traditional receipe:
Ingredients:
100 gr of buckwheat flour – 100 gr of amaranth flour – 100 gr of grated apple – 120 gr of tangerine fresh juice – anise seeds – salt – sunflower oil – 15 gr of baking powder – natural birch xylitol
Preparation:
add the grated apples and the mandarin juice to the flour and mix. Add the yeast, 1 pinch of salt, 2 tablespoons of seed oil and anise seeds to taste. Knead the dough with a spoon until a thick cream is obtained.
Heat the sunflower oil in a high saucepan over medium heat. When the oil is very hot, pour the dough with a spoon, in the amount of two or three doughnuts at a time, depending on the saucepan capacity.
Turn them over while cooking.
By complete browning, drain and place on oil absorbing paper.
Let the fritters cool and sprinkle with xylitol or any other sweetener.
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