Food You Can Eat: Frittelle Di Mele

In 2004 there was a cooking show on PBS called “Cucina Toscana” with a couple characters from Texas; Johnny Carrabba and Damian Mandola. There are very few things left on the internets about “Cucina Toscana”. Ironically, the website of the cooking show those two guys had before ‘Cucina Toscana’ and was called ‘Cucina Sicilia’ is still here (barely).

The show didn’t have many episodes. Some number in the teens. 13? One of the recipes I saw on it, I made, and I liked was ‘Frittelle Di Mele’ or ‘German/Austrian Apple Fritters’ or ‘Apple Ring Fritters’. Why ‘German/Austrian Apple Fritters’ or ‘Apple Ring Fritters’ and not just ‘Apple Fritters’? Because ‘Apple Fritters’ are more dough and less apple:

I like the German/Austrian version more. Without further ado here’s the recipe:


1-1/2 cups flour
1/8 teaspoon salt
1 tablespoon extra-virgin olive oil
2 eggs, separated
3/4 cup cold water
1 tablespoon grappa (I have used vermouth, cognac, rum, bourbon and it was fine)
4 medium apples (I always use ‘golden delicious’ apples but I have seen all kinds of apples used)
juice of 1 lemon
oil for frying
1/2 cup sugar
1 tablespoon cinnamon


1. In a bowl, mix the flour and the salt. Make a well in the center, and add the olive oil and the egg yolks (not the egg whites). Add the cold water while mixing. The batter should resemble thick pancake batter. If necessary, add more water. Add the liquor, and set aside for an hour.

2. Peel and core the apples, and slice them in 1/4-inch thick rings. Put the sliced apples in a bowl, squeeze the lemon juice over them and coat the apples with it. Mix the sugar and the cinnamon together.

3. After the batter has rested for one hour, heat the frying oil in a shallow saucepan to 375° F. Beat the egg whites until stiff and fold them in the batter).

4. Dip the apple slices into the batter and fry them until they’re golden brown on both sides. 2-3 minutes should be enough. Drain the fritters on paper towels and sprinkle them with the cinnamon-sugar you mixed.

Eat them while they’re hot. Although, methinks, they’re quite tasty after a few hours, when they’re cold, too. I don’t know how they taste the next day; they haven’t ever survived that long!

Bon Appétit!



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