Traditional Genovese Apple Fritters (Frisceu)

When I think of Italy, apples are not the first fruit that comes to mind, but Frisceu di Mele have been prepared in Liguria with this simple batter since the Middle Ages. They are most often prepared during Carnivale or around Christmas time, but since they are so delicious and easy to prepare, I find myself making them year round. There’s nothing quite like biting into these crunchy little fritters on a lazy Sunday morning.

This recipe is traditional, with one exception, I added 1/2 cup of cornstarch to the batter to make them a bit crispier. If you are a traditionalist, just swap the cornstarch for additional flour.

To begin, add the flour, cornstarch, baking powder, sugar and salt to a medium sized mixing bowl and whisk until the ingredients are combined.

In a separate bowl, whisk the eggs, lemon zest and milk together.

Then, add the wet ingredients to the dry and whisk until the mixture is homogeneous. Allow the batter to sit for fifteen minutes. This allows the baking powder to evenly distribute and any residual lumps to dissolve.

Meanwhile, set up a frying station. Set up a cooling rack and add about 2″ of olive oil to a heavy bottomed pot or dutch oven and heat to 375°F.

Dip an apple slice in the batter and gently place it in the olive oil. Be careful not to over crowd the pan because the oil temperature will decrease. Fry the fritters until they are golden, about 45-60 seconds on each side.

When the fritters are done, remove them with a slotted spoon and allow them to drain on a cooling rack. Sprinkle with confectioners sugar and/or cinnamon and serve. Frisceu are best served hot from the pan. If you are not serving them immediately, keep them warm in the oven.