Apple fritters are popular all over northern Italy, particularly for Carnevale time in February. I've adapted this recipe from an Ada Boni recipe, in Regional Italian Cooking, originally part of the “Gran Fritto” or fry up from Emilia-Romagna. Her recipe calls for only 3 tablespoons of flour, but I found that resulted in fritters that were too soggy and oily. About double the amount of flour makes fritters that are crisp and not oily and that stand up over time. These are even delicious cold, but you can keep them warm in a very low oven.
Oct. 1, 2021, 11:48 a.m.
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