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Quanti modi di fare e rifare: frisgiori, le frittelle lunghe di Carnevale

We arrived at our second round of " many ways of doing and redoing " with frisgiori , recipe from the blog of Dandolo. I
, Anna and Tamara we remind you that it is a 'initiative designed not to show skill or not the participants, but to make, cook, discover and share also different ways of handling the difficulties that may present a recipe during the 'running.

frisgiori They gave me quite a hard time because they are really good, even excellent, but difficult to give them the shape of a spiral during the frying! The first hot oil came out of many forms but that spiral ..

.... the second one, as you can see from the photos at the beginning and end post, it was much better, so be patient and put a pastry bag without any tip. Or
a funnel with the opening of 2 cm. I also tried a bottle of water cut in half, as recommended Dandolo, but the opening was too big, larger than 2 cm and are not well managed.
The mixture should be neither too thick nor too liquid, but the consistency that almost single-handedly get off oil.

I have not made any changes to the recipe for the ingredients, and for working I used the planetary dough.

Ingredients: 500 g.

• of semolina
• 500 g. of flour "00"
• 1 liter of warm milk
• 1 cube of yeast by 25 g.
• a pinch of salt grated rind of two oranges
• half a glass of brandy
• half a glass of aniseed liqueur

• plenty of oil for frying granulated sugar
• to review the fried fritters once

Put the flours, sift together in the bowl planetaria, con un pizzico di sale. Sciogliere il lievito nel latte tiepido e  aggiungerlo alla farina. Avviare la macchina e lasciare impastare. Poi unire la scorza d'arancia grattugiata, i liquori e fare impastare per una ventina di minuti. Coprire la ciotola con della pellicola trasparente e lasciare lievitare al caldo fino al raddoppio, formando tante bollicine in superficie.

A questo punto mettere a scaldare l'olio. Riempire con l'impasto il sac a poche e disegnare una spirale nell'olio bollente, aiutandosi con una forchetta per tenere ferma la frittella.
Fare dorare da entrambi i lati, poi mettere sopra carta assorbente da cucina e passarli nello zucchero semolato, al quale noi, abbiamo aggiunto della cannella in polvere. 

I frisgiori of Tamara

I frisgiori of Anna

B O U N C R A N V E L A E!

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And guess what will be the next delight? The Neapolitan pastiera , just her! The recipe that we have chosen the site you will find www.pastiera.it

Appointment on April 6 with this wonderful cake for " many ways of doing and redoing "

Dear friends, this post was because we planned across Greece, as we have a long weekend of three days! So you again Tuesday! A hug and a big thanks to all who pass here!