- 100 g of raisins soaked in water and grappa for 10/15 minutes
- 20 g of pine nuts
- 1 sachet of baking powder
- 200 g of 00 flour
- peanut oil for frying
- powdered sugar
"Finally a different recipe" is what one of my readers said when she saw the video of these frittelle on Instagram. Actually I didn't think I'd do anything new, actually: these days there's an overexposure of online fried foods that probably cause the opposite effect of the desire to start cooking.
In any case, I personally wanted to give visibility to this preparation which is very homemade but also of recovery: when we prepare the polenta it is difficult to make the right doses and there is always a little left over, so it is left to cool in a pan, sliced and grilled, in the most common of cases. In reality it can be used as an ingredient in many sweet preparations and also eaten cold in minestrone or even make a substantial breakfast of it. In the past polenta was always on the table, it was not a leftover but a constant presence in the "menu", and it was absolutely natural to use it and exploit it until it was finished.
These frittelle are a quick dough and don't require much processing, they are truly within everyone's reach. You can find the video of the preparation here: https://www.instagram.com/reel/CozjIo6IKQ2/?igshid=YmMyMTA2M2Y=
Pass the polenta through a vegetable mill or potato masher.
Collect it in a bowl and mix it with the sugar, apples, eggs, squeezed raisins, pine nuts, baking powder and flour.
Mix well and heat the oil well in a pan.
Using two spoons, take a small amount of the mixture and fry until the fritters have taken on a nice golden colour.
Collect them with a slotted spoon, pass them on absorbent paper and before serving sprinkle with icing sugar.
