Food & Wine Pairing: Venetian Apple Fritters and Canella
Because Carnival was a time for people to use up the last of their perishable goods before fasting at Lent, cakes and other baked goods have become a mainstay of the festival. The most famous of these are the carnival fritters or Frappe. Walking down the streets of Venice visitors will see these tasty treats pilled high in the windows tempting patrons to come in, sit, and enjoy a few.
- 2 tablespoon plus 1 teaspoon of brandy (optional)
- 4 apples, cores, peeled, diced
- 1/4 cup sugar
- 1 1/2 cups flour
- 1 teaspoon cinnamon
- pinch of salt
- 3 large eggs – separated
- 1 cup milk
- 1 teaspoon baking powder
- 1 teaspoon of vanilla
- Powdered sugar for finishing
- 3 cups of vegetable oil for frying
- Mix the sugar and apples in a bowl, and set aside.
- In a separate bowl mix the flour with the cinnamon, baking soda, salt and egg yolks.
- Add the milk, vanilla, and brandy to the batter, and mix thoroughly.
- In third bowl, whip the egg whites until stiff. Fold the egg whites into the flour mixture.
- Taking the apples pat dry with a paper towel, if an excessive amount of sugar comes off on the paper towel add a pinch more. Mix together with the batter.
- Heat the oil for frying in a large pot. (Pot should be large enough that the oil is only about 3 inches
- Working in batches on no more than 3-4 at a time add a tablespoon amount of the batter to the oil fry until golden. Be sure to remove small pieces of batter that break off in the oil to prevent burning.
- Once removed from the oil place on a paper-towel lined dish to drain off excess oil. Serve warm with powdered sugar.
Canella Processo Brut DOC
100% Prosecco. Vinified by means of the Charmat method, this is an extremely appealing spumante characterized by its lively aromas and fruit and the ideal balance of acidity and sugar, which renders it both mellow and fresh. A lengthy sojourn on the lees endows it with concentration and intensity of flavors. Dry and persistent on the palate
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