lunedì 17 febbraio 2014


Dessert - Traditional - Lactose free
These are two of the typical fritters made during carnival time in Italy!!!!

For crostoli:
1 1/3 cups 00 Italian flour
1 extra large egg
1 tbsp Italian extra virgin olive oil
1 tbsp Italian white wine vinegar
1 tbsp sugar
1 tbsp grappa

For crogetti:
2 cups 00 Italian flour
3/4 cup sugar
2 eggs
2 tsp baking powder
2/3 shot grass of vin santo (we used limoncello here)
grated lemon zest (2/3 - 1 lemon)

Oil to fry
confectioner's sugar

1 Start working on the crogetti.

In a bowl, quickly mix flour (sifted with baking powder), sugar and lemon zest, then add eggs and vin santo. Mix a little more to minimize the "mess".

Transfer on a floured surface and knead until you obtain a smooth dough: it will be really sticky, so keep your hands and surface floured.

Wrap in FLOURED plastic wrap and let it rest for about 30 minutes in the refrigerator.

2 In the meantime, get your crostoli started.

Mix sifted flour and sugar in a bowl, then create a well and add egg, oil, vinegar and grappa; mix all ingredients then transfer onto a surface and knead until you obtain a smooth dough.

You may need 1 extra tbsp of oil and grappa, if your dough is too dry. Wrap in plastic and let rest for 30 minutes.

3 Remove crogetti dough from the refrigerator and roll it with a rolling pin to about 1/4" thick. Do this onto floured plastic wrap (you can check my video to see how I do it), always dusting with flour so the pin won't stick too much.

Dust with flour again and cover with some more wrap. Set aside, until ready to fry.

4 Get back to crostoli

Roll out as thin as possible, if you use a pasta machine, go to the thinnest possible.

Cut dough in squares, make three cuts in the squares and have sides fold into the external cuts.

5 Warm up olive oil in a deep saucepan and fry them.

Crogetti will puff up in the oil, thanks to the baking powder. Turn them once or twice, to get them golden on both sides. Try not to have your oil too hot or they won't cook inside without burning the outside.

Crostoli, being very thin, it won't take long, flip them once or twice in order to become golden on both sides. I usually start with crogetti, but you can do as you please.

Transfer them on paper towel to absorb excess oil, then arrange on a platter and sprinkle with confectioner's sugar.

These quantities will make about 40/50 pieces each, depending on thickness and size.

- Vinegar will NOT be tasted, it will only give more crispness.
- The thinner you roll crogetti out, the faster the frying will be (absorbing even less oil).
- Don't keep your crogetti too thick or they may not cook completely.
- They are both lactose free (if you don't use milk).
- If you are interested in Crogetti only, follow steps 1-3-5; if you are interested in Crostoli only, follow steps 2-4-5

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