Italian orange frittelle are deep fried dough balls with a soft cake like interior and crispy outer layer. They're partially made with finely ground almonds and scented with orange mandarin zest and vanilla.
Course Dessert
Cuisine Italian
Keyword Italian frittelle, doughnuts, orange, mandarin, fritters
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 24Frittelle doughnuts
Calories 61kcal
Author Marisa
Ingredients
Ground Almond Mixture
1/2cupalmonds
1teaspoonpowdered sugar
Orange Sugar Mixture
1/4cupgranulated sugar
1heaping tablespoonmandarin orange zest
Frittelle Batter
1largeegg
2 1/2ouncesmandarin orange juicefreshly squeezed
1teaspoonpure vanilla extract
1 1/4cupall purpose floursifted
2teaspoonsbaking powder
a pinchof saltI used fine sea salt
vegetable oilfor deep frying
1/3cuppowdered sugarfor dusting over the fritters
Instructions
In a food processor, pulse together the almonds with 1 teaspoon of powdered sugar until very fine in texture.
Transfer the almond mixture to a small bowl and set aside.
In the same processor pulse together the granulated sugar with the mandarin orange zest.
In a large bowl beat together the orange sugar mixture with the egg, orange juice and vanilla extract until combined.
Add in the ground almond mixture, the sifted flour, baking powder, a pinch of salt and stir the mixture until well combined.
In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 350 degrees F. Preferable using a candy thermometer for accuracy.
Use a 1 1/2 inch cookie scoop or 2 small spoons to drop bits of dough into the hot oil. Don't overcrowd the fritters.
Fry the fritters for about 1 1/2 minutes turning often with a slotted spoon until they are puffed up and have an all around golden brown colour in appearance.
Use a slotted spoon to remove the fritters from the pot and allow to drain on a paper lined cookie sheet.
Repeat with the remaining batter.
When finished frying the remaining frittelle, dust the fritters with powdered sugar and serve while still warm.