myTescoma 1/2019en

THE RECIPE • 125 ml milk • 100 g plain flour • 18 g caster sugar • 1 egg • 1 pinch of salt • sprinkles or icing sugar Put the flour, egg, sugar, salt and milk into a bowl and mix the batter until smooth. Heat the oil up to 180 °C. Choose your favourite shape and attach it to the handle. Dip the maker into the oil and heat it for about 1 minute. Immerse it immediately into the batter paying attention not to go over the upper rim and subsequently into the hot oil. The frittelle will be released spontaneously from the maker after a while. Fry on both sides until golden brown. Garnish with sprinkles or icing sugar. ingredients for about 25 frittelle THE RECIPE ingredients for about 25 frittelle Savoury version for the aperitif Sweet frittelle

TRIED FOR YOU

You can prepare a savoury version of the frittelle by mixing 1 egg yolk, 125 ml milk, 75 g plain flour, ½ tsp vinegar and a pinch of salt. Mix to a smooth batter then add 1 whisked egg white. Savour the batter however you like, for example with herbs (oregano, thyme, etc.), cumin, sesame, bacon, sweet paprika, etc.

HOW TO USE IT 1. Attach the handle to the desired shape. 2. Heat oil to 180-200 °C, heat the maker in the oil for approximately one minute and leave to drip. 3. Immediately submerge it into the batter up to the upper rim... 4. And then into the heated oil and fry (do not submerge the nylon handle). 5. If the frittella does not release from the maker spontaneously while frying, move the maker up and down in the oil or separate the frittella using a suitable tool. Turn the frittella and fry it until golden brown.

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