rustic fritters

frittelle rustiche

TOTAL TIME: 60 minutes

MAKES: 60 fritters

The quintessential Italian fritter, these are flavored with raisins and chocolate.

View full image

Ingredients

FOR THE CRÈME ANGLAISE:
2 large egg yolks
3 tablespoons sugar
1 1/2 tablespoons cornstarch, sifted
Pinch fine sea salt
1 cup whole milk
1/2 teaspoon vanilla extract
FOR THE FRITTERS:
10 ounces white sandwich bread (about 7 slices), crusts removed
2/3 cup heavy cream
2 large eggs
1 cup unbleached all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar
2 3/4 ounces bittersweet chocolate, finely chopped (1/2 cup)
1/2 cup golden raisins
3 tablespoons unsalted butter, melted
Zest of 1 medium orange, about 1 teaspoon
2 teaspoons baking powder
1/8 teaspoon fine sea salt
About 3 quarts vegetable oil
1/4 cup confectioners sugar
SPECIAL EQUIPMENT: a deep-fry/candy thermometer and an
an instant-read thermometer

Instructions

MAKE THE CRÈME ANGLAISE: In a large bowl, whisk together egg yolks, sugar, cornstarch and salt until thick and pale, 2 to 3 minutes.

In a medium saucepan, bring milk to a boil over medium heat; remove from heat.

In a slow and steady stream, whisking constantly, add about 2 tablespoons hot milk to egg mixture, then whisk in remaining milk. Transfer back to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thickened and registers 175° (do not let boil), about 5 minutes.

Increase the heat to medium and, whisking constantly and vigorously, cook until sauce thickens enough to coat a spoon, about 2 minutes (do not simmer or boil). Remove from heat and continue whisking to cool, about 2 minutes. Beat in vanilla. Transfer Crème Anglaise to 1 or 2 serving dishes.

MAKE THE FRITTERS: In a large bowl combine bread and cream; let soak 10 minutes, then add eggs, flour, granulated sugar, chocolate, raisins, butter, zest, baking powder and salt. Using a wooden spoon, stir to combine well.

Heat about 3 inches oil to 375° in a 4- to 5-quart heavy pot over medium-high heat. Drop teaspoonfuls of batter into oil, about 10 at a time, and fry, turning once with a slotted spoon, until puffed and dark golden, about 1 minute. Transfer fritters to paper towels to drain, then transfer to serving plates and dust with confectioners sugar. Serve warm or at room temperature, with Crème Anglaise for dipping.

January 2010