This recipe I discovered thanks to my mother-in-law that, according to countryside tradition, every year on January 17 preparing these fritters like devotion to the patron saint of farm animals. Are sweet fritters, made with local ingredients of the season, are born from a simple and low cost in the recipe, but rich in taste and calories: ideal to warm the coldest days of the year.
|What is needed|
|Chestnut flour||5 tablespoons|
|flour OO||1 spoon|
|Orange (thick skin)||n. 1|
- Thoroughly rinse the orange and let it soak in water for about an hour, changing the water a couple of times.
- Put the raisins in a covered cup of warm water.
- Peel the apple, cut it into thin slices first, then into small pieces.
- Drain the orange, dry and finely grate the peel (NB: only the colored part, avoid the white part is bitter !!).
- then cut the orange and squeeze it to get the juice that will be used in the dough.
- Drain the raisins and dry dabbing with paper towels.
- Prepare the dough by combining the two types of flour and sugar. Stir and add a little milk to mix. Form a fairly thick batter. Combine the raisins, chopped apple and grated rind.
- Mix well and add the orange juice. Mix until you get a homogeneous mixture of a creamy consistency.
- Let stand about ten minutes in the refrigerator.
- Put peanut oil in a large pan and bring to the temperature for frying.
- Take the dough by spoonfuls and dip it in the oil forming fritters.
- Cook for a few minutes, turning a few times.
- Put the pancakes on paper towels and sprinkle with powdered sugar.
- serve the fritters Sant'Antonio hot. They are also excellent as a cold finger food to accompany a good port or sweet liqueur.