Muscat Apple Fritters

Frittelle di Mele al Moscato

Green apple fritters with Moscato, wrapped in a golden batter and served hot with powdered sugar.

6 servings

Easy

Piedmont

EasyPiedmont

Moscato apple fritters are a fried dessert with a simple and fragrant character, suitable for a afternoon snack or a convivial moment when you want to bring a warm and fragrant dish to the table. The green apple offers a fresh and slightly tart note, while the Moscato wine lends the batter a delicate aromatic component, enhanced by the acacia honey. The texture comes from the contrast between the outer coating, which becomes golden and crispy during cooking, and the fruit pulp, which remains soft. The flour and baking powder create a thick batter, designed to adhere well to the slices before frying. The recipe is part of the Piedmontese gastronomic tradition, as indicated for this preparation.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the batter

Pour the egg into a bowl, add a pinch of salt, and stir in the Moscato wine. Gradually incorporate the flour, stirring until you obtain a thick, smooth batter with no lumps. The batter should coat the spoon without being runny.

Complete and rest

30 min

Add the yeast and acacia honey, then mix thoroughly to distribute the ingredients. Cover the bowl and let the batter rest for about 30 minutes. Once done, the mixture it should appear uniform and slightly softer, ready to wrap the apple slices.

Prepare the apples

Peel the green apples, remove the core, and cut them into even slices. Keep the slices evenly thick so they cook evenly during frying. Arrange the slices on a clean surface and fry without leaving them exposed to air for too long.

Flour the slices

Dip each apple slice in the white flour, coating it with a light, even layer. Shake off the excess before dipping it into the batter: the flour dries out the surface of the fruit and helps it stick better. of the mixture.

Dip in the batter

Dip the floured slices into the now-chilled batter and carefully turn them over until completely coated. Lift them up, letting the excess drip off: the coating should be continuous, without any thick clumps that would make the pancake uneven.

Fry the fritters

Heat plenty of extra virgin olive oil and fry the battered slices, a few at a time, until golden brown. Turn them during cooking to even out the color. Drain them when the batter is well set and crispy on the outside.

Serve with sugar

Transfer the hot pancakes to paper towels to remove excess oil. Serve them while still hot and complete with a sprinkling of powdered sugar, evenly distributed over the golden surface.

Chef's Tips

Fry a few slices at a time in plenty of hot oil, so the batter puffs up and turns golden brown without absorbing too much seasoning.