Romagnola Style Fritters
(“Frittelle alla Romagnola”)
The fritters prepared in the countryside in Romagna are easy to prepare, they are made mostly by housewives in a
spur of the moment, to prepare a snack for their children or to couple it with a cappuccino or a glass of the local
Cagnina dessert wine.
In this recipe no strict rules are followed as far as the amount of ingredients used; each person I asked gave
instructions and information differently, the reason being that as long as you mix the flour with some sugar, a
little butter, eggs and a few ounces of liquor with enough milk to give the consistency of a thicker muffin batter,
you can’t miss your goal.
Following the recipe below you should make this sweet, tasty and simple delicacy with little efforts.
4 tablespoons of sugar
2 tablespoons of unsalted butter melted
2 medium eggs
1 cup of milk
¼ of a cup of your preferred liquor
Pinch of salt
2 cups of cake or pastry flour sifted
2 oz. of raisins previously soaked in water and squeezed dry
Oil to fry
In a bowl mix the butter and the sugar; whisk in the eggs, milk, liquor and salt. Add the flour, a little at a
time, mix it well and make sure that the mixture is without lumps; combine the raisins into it.
Set on the side and cover the bowl with a clean kitchen towel until you are ready for frying.
In a large and deep pot preheat some vegetable oil to 350 degrees, test temperature by dropping a bit of the batter
into oil. If it comes up fast the oil is ready.
To drop the frittelle mixture into the oil, use a tablespoon and form a walnut size ball and with the help of
another spoon drop the mixture into the fryer.
Do not overcrowd fryer.
Turn the fritters with a tong to evenly cook them and fry until golden. Drain on paper towels and sprinkle with