Name: Nonni’s Fritole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 dozen
Cuisine: Europe, Italian
Ingredients: 4 cups self-rising flour; 1/2 cup sugar; 3 large eggs, room temperature; 1 cup 2% milk; 3 ounces whiskey, rum or orange juice; 2 medium apples, peeled and grated; 8 teaspoons grated orange zest; Oil for deep-fat frying; Confectioners' sugar

My Italian grandmother was famous for her fritole and made these treats for her family and friends. Years later we found her recipe card and tried making them without success for several years. We finally figured out the missing part of this recipe–the self-rising flour! Now we can have these as often as we like. It brings back so many wonderful memories. — Ann Marie Eberhart, Gig Harbor, Washington

Self-rising flour- More than 1 cup

As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

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Nonni’s Fritole

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Yield:4 dozen

Prep:15 min

Cook:40 min

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Ingredients

4 cups self-rising flour
1/2 cup sugar
3 large eggs, room temperature
1 cup 2% milk
3 ounces whiskey, rum or orange juice
2 medium apples, peeled and grated
8 teaspoons grated orange zest
Oil for deep-fat frying
Confectioners' sugar

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Directions

In a large bowl, whisk flour and sugar. In another bowl, whisk eggs, milk and whiskey until blended. Add to dry ingredients, stirring just until moistened. Fold in apples and orange zest.

In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar.

Nutrition Facts

1 fritole: 69 calories, 2g fat (0 saturated fat), 12mg cholesterol, 131mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 2g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...