Ingredients with Measurements:
- 2 large onions, thinly sliced
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup milk
- 1 egg
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.
2. In a separate bowl, whisk together the milk and egg.
3. Add the milk and egg mixture to the dry ingredients and mix until well combined.
4. Add the thinly sliced onions to the batter and mix until the onions are coated.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F.
6. Using a slotted spoon or spider strainer, scoop out a small amount of the onion mixture and carefully drop it into the hot oil.
7. Fry the frittole for 2-3 minutes or until they are golden brown and crispy.
8. Use a slotted spoon or spider strainer to remove the frittole from the oil and place them on a paper towel-lined plate to drain.
9. Repeat the process with the remaining onion mixture.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes approximately 20 frittole
Nutritional information:
Calories per serving: 80
Fat: 3g
Carbohydrates: 12g
Protein: 2g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Almond milk or soy milk can be used instead of regular milk for a dairy-free version.
- Cornstarch can be used instead of flour for a gluten-free and crispy coating.
Variations:
- Add chopped herbs like parsley, thyme, or rosemary to the batter for added flavor.
- Add grated Parmesan cheese to the batter for a cheesy twist.
- Use sweet onions instead of yellow onions for a sweeter flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the frittole to ensure they cook evenly and become crispy.
- Don't overcrowd the fryer or pot with too many frittole at once, as this can cause the temperature of the oil to drop and result in soggy frittole.
- Serve the frittole immediately after frying for the best texture and flavor.
Storage instructions:
Frittole can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the frittole on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through and crispy.
Presentation ideas:
Serve the frittole on a platter with a side of marinara sauce for dipping.
Garnishes:
Garnish with chopped fresh herbs like parsley or chives.
Pairings:
Frittole pairs well with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the frittole are not crispy enough, try increasing the temperature of the oil or frying them for a little longer.
- If the batter is too thick, add a little more milk to thin it out.
- If the frittole are falling apart in the oil, try adding a little more flour to the batter to help bind it together.
Food safety advice:
- Always use caution when working with hot oil.
- Make sure the frittole are cooked all the way through before serving.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Frittole are a traditional Italian street food that originated in Naples. They are typically made with leftover scraps of dough and fried until crispy.
Flavor profiles:
Frittole are crispy on the outside and soft and savory on the inside, with a slightly sweet flavor from the onions.
Serving suggestions:
Serve frittole as an appetizer or snack. They are perfect for parties or game day gatherings.
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Region: Italian