Carnival apple fritters with sourdough. Apple fritters are one of the typical sweets to be prepared for Carnival, especially in Lombardy and Trentino. There are really numerous variations, almost one for each family, and the trick to obtaining perfect Carnival pancakes is usually kept secret. This year I wanted to try to revisit their method of preparation using sourdough, whose use, as well as in the preparation of bread, pizzas and focaccia, is also very satisfying with regard to desserts. So here is my recipe for the preparation of Carnival fritters with apples, with sourdough.
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Le apple pancakes represent one of the typical sweets to prepare for Carnival, especially in Lombardy and Trentino. There are really numerous variations, almost one for each family, and the trick to obtaining perfect Carnival pancakes is usually kept secret.
This year I wanted to try to revisit their method of preparation using the mother pasta, whose use, as well as in the preparation of bread, pizzas and focaccias, is also very satisfying with regard to desserts. So here is my recipe for the preparation of Carnival fritters with apples, with mother paste.
For the sourdough refreshment:
100 grams of flour
For 20 pancakes:
250 grams of 0 or wholemeal flour
100 gr of whole cane sugar
50 ml of extra virgin olive oil
Juice of half a lemon
Powdered sugar (optional)
1 pinch of cinnamon
1 pinch of salt
Like every time you happen to use sourdough for your recipes, you will have to proceed to his refreshment. If, like me, you keep the sourdough in a jar in the refrigerator, place it at room temperature for a few minutes before starting. Then, with a spoon, pour the sourdough contained in the jar into a bowl and add slowly water at room temperature, making sure to melt the sourdough by mixing it with the water directly with your fingers. At this point add about 100 grams of flour, or in any case the amount necessary to work the sourdough so that it returns of the same initial consistency.
Separate half of the sourdough from the dough and place it in the jar, which must be closed and immediately placed in the refrigerator. With the sourdough remaining in the bowl, proceed to the preparation of the dough for the pancakes, adding lemon juice, a pinch of salt, a pinch of cinnamon, oil, brown sugar, flour and water just enough to obtain a smooth and homogeneous dough, to be worked vigorously with your hands for a few minutes.
When the dough is ready, place it in a bowl covered with a damp kitchen towel, which has preferably been washed with soap or natural detergent, and let rise for 8 hours. It is advisable to prepare the dough in the evening, planning to cook the pancakes the next morning, or in the morning to enjoy the pancakes the same evening.
When the dough is ready, wash, peel and cut an apple into cubes, which you will have to incorporate into the dough by reworking it. You can also decide to add the apple pieces to each pancake, which you will obtain by forming round balls of dough with your hands, which you will leave to rest on a plate or tray for about thirty minutes, before moving on to frying. in boiling oil, until golden brown on the outside. The pancakes they must be golden, dry and crunchy, soft inside.
To taste, they can be sprinkled with icing sugar (just pass the cane sugar in the mixer or in the electric coffee grinder).
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