Known to some as Bunuelo, these Italian deep-fried pastries will have you asking for more.
Into a medium sized bowl combine the flour, sugar, pine nuts, and lemon zest. Add the egg yolks, sultanas, apple and pinch of salt.
Add water until you make a dough consistency. In a separate bowl whisk the egg whites until foamy and fold into the batter.
Using a spoon make the dough into little balls and cook in a heavy based pan with hot oil to shallow fry the doughnuts. Sit on a paper towel to absorb the excess oil.
To serve dust the frittelle with icing sugar.
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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