frittelle

Thursday, June 3, 2021 Bellante TE, Italia

 You know how much Amelie enjoys to break the crust of creme brulee with her teaspoon?

That's it, my little man likes to break the skin of blueberries, grapes and cherries with his tiny teeth and then spit them out onto his plate (less poetic I know). 

I thought I had found a meaning to the word BLUE that he uses in an incomprehensible way, but after months we are still in the dark: BLUE is something that he wants and that is beautiful, but it is not beautiful, nor good, nor I want. He speaks a mixture of Italian and English, which makes our conversations very lively and varied, he expresses himself very well with body language. He says YOURS YOURS to say that something is his, and MINE MINE to say that something is mine. In short, he is entering the world of language and trying to understand its mechanisms. He has big, chubby hands and sparkling eyes.

Little Meatball is now 6 years old and she is beautiful. All the kids we know fall in love with her (I'm talking about 4 year olds, 5 year olds, 6 year olds and 7 year olds) and she is not intimidated at all. She reads books to her brother who tries to rip them off and writes incomprehensible sentences in all-consonant English. She opposes to vaccines with superhuman strength and has so many friends.



This recipe is  super easy and always makes children and adults happy, in fact in the summer Frittelle are great for a quick dinner and anyway you never say no to a fritter even in winter.

In some towns of Abruzzo they are called "ammazzafame" (hungerkiller), in Italy they are eaten with prosciutto or mortadella on the top, and immediately afterwards we move on to fried cheese and arrosticini.

FRITTELLE Teramane

Ingredients

750 g flour
1 cube brewer's yeast
2 tablespoons milk
1 pinch of sugar
2 tablespoons oil
300 g water

plenty of oil for frying and some salt to sprinkle on the top

Procedure. Dissolve the brewer's yeast in a little water with sugar and mix. Knead all ingredients well and form a dough. Let rest for at least 2 hours.

Form pancakes the size of discs of about 20 cm in diameter and let them rest on tea towels.

In the meantime, put plenty of seed oil in a frying pan and as soon as it begins to sizzle, place the fritters in it, fry for a few minutes on one side, piercing it with a fork, then turn and fry the other side. ENJOY!


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