Fatti-Fritti are a Sardinian Carnival speciality.
We do not celebrate Carnival here in the UK - except for the Notting Hill Carnival, but I decided to celebrate it anyway!
There are so many different ways to prepare Zippulas.
I decided to try this recipe from ‘I Dolci di Pinella’, one of my favourite Italian food blogs. The result was great. Enjoy, and Happy Carnival.
- Plain Flour, 500g (I mixed 300g of Italian Flour ‘OO’ type, with 200g of strong white bread flour)
- Sugar, 75g
- Lard (liquified), 75g
- Eggs, 2
- Dried Active Yeast,15g
- Whole Milk, 130g
- Juice of an orange
- Grated zest of an orange and a lemon
- Filu e Ferru Liquor (or grappa, or sambuca), 3 tbsp
- Pinch of salt
You will also need
- Peanut Oil for deep frying
- White Sugar to sprinkle over the doughnuts
Notes: You will end up with a very sticky dough. For this reason, I decided to use a kitchen mixer. If you don’t have one, you can work the dough by hand, but be aware that it will stick to your hands quite a lot.
Dissolve the yeast in 130g of warm milk. Leave it in a warm place until the surface is covered with approx. 2 cm of froth (10-15 minutes).
In a kitchen mixer - Beat the eggs with the sugar and a pinch of salt for 2-3 minutes. Start adding all of the remaining ingredients gradually and mix for 20-30 minutes.
You should obtain a very soft, sticky and elastic dough.
Cover the bowl with plastic wrap and let rise in a warm place for about 2 hours or until doubled in size.
Sprinkle some flour on the work surface.
Divide the dough into pieces, forming ring shapes (of the size of ring doughnuts).
Important: The dough is quite sticky, so use flour liberally to form the rings. Be aware that the rings will have to rise for another hour, so it is important that you flour them very well, but not too much.
Place the rings onto a well-floured surface, cover with a clean towel and let rise for about an hour.
Preheat the oil in a pan to approx. 170 degrees C. Gently place the doughnuts into the oil, 3 to 4 at a time, depending on the size of the pan. Cook for about 1 minute per side or until lightly golden. Drain on paper towel and sprinkle liberally with white sugar.
Fatti-Fritti- Ricetta di Pinella (http://idolcidipinella.blogspot.com/)
Per questi dolci ho seguito la ricetta di Pinella. L’unica differenza e’ che io ho dimezzato le dosi e usato il lievito secco, anziche’ quello fresco.