F is for fritter.. for this October Hay Hay it's Donna Day post. F also stands for fantastic. When you taste these.. coincidence, I think not.
I am very fond of lemons.. and also of cognac (that I substituted for the brandy in this recipe) so imagine a dough scented with both, full of golden sultanas and served warm with a dusting of sugar..
The whole of the Mediterranean is so tightly bound to its regional food culture that I find the overlap between seemingly different countries absolutely intriguing. Take Croatia, specifically, the island of Osljak, where there are influences of what one might associate with Hungarian, Turkish and Italian cuisine. So I was not very surprised to find a fritter recipe that is similar in style to that found in Southern Italy. Doesn't everyone like a sweet after a meal? And this fritter hits the mark deliciously.
Here is Jelka Valcic's recipe for sweet lemon fritule.
375 mL warm whole milk
2 tsp dry yeast
pinch plus 2 Tbsp caster sugar
3 large eggs
125 mL brandy
1 Tbsp lemon peel
2 tsp vanilla extract
1 tsp salt
5 Cups all purpose flour
2 cups golden sultanas (raisins)
Vegetable Oil for deep frying
Additional sugar or icing sugar
Place 250 mL warm milk in medium bowl. Add yeast and pinch of sugar; stir to dissolve. Let stand until foamy, about 10 minutes.
Whisk eggs, brandy, lemon peel, vanilla, salt, and 2 Tbsp sugar in large bowl; whisk in yeast mixture and 125 mL warm milk. Mix in flour.
Using wooden spoon, stir dough 5 minutes. Mix in sultanas. Continue to stir dough until dough begins to come away from spoon and bowl, about 5 minutes longer.
Cover dough with plastic wrap and let raise in warm draft-free area until doubled in volume, about 1 hour.
Using two oiled spoons, scoop up 2.5 cm balls of dough and with the second spoon, scrape dough onto baking sheet lined with waxed paper. Continue with remaining dough and re-oil spoons as necessary.
Heat 7.5 cm oil in a large heavy saucepan over medium-high heat to 175-180C. Carefully drop 10 dough balls into oil. Or fewer in a smaller pan. Turning often, fry until golden and cooked through (about 2 minutes). With slotted spoon, lift fritters to paper towels to absorb any excess oil. Continue with remaining dough.
Place warm fritters in large bowl or basket and sprinkle with additional sugar. Can be made 4 hours ahead. Transfer to platter. Let stand at room temperature.
Serve warm or at room temperature.
Source: May 2002 edition of Bon Appétit magazine