In Italy March 19th is St. Joseph day and it is our Father’s day. We celebrate this occasion – since ever – cooking fritters and in particular sweet St. Joseph fritters.
Actually here in the Italian Riviera we have a proper traditional St. Joseph lunch, made up of guess what? All fritters! Not very light one, but nobody complains! In particular we use to prepare:
- “frisceu“: a leavened bread dough made with different veggies inside (such as finely chopped spring onions, marjoram, lettuche) scooped and deep fried.
- “cuculli” , small round fritters made with a chickpea flour batter.
- “crocchette di patata“, potato fritters , made with smashed potatoes, eggs, parmesan cheese and majoram;
- “crocchette di riso“, rice fritters, kinda Sicilian arancini made with white rice and filled with cheese; and
- “frisceu dosci“, sweet fritters. Usually there are round fritters with raisin or diced apples inside, always generously sprinkled with sugar.
The recipe of sweet fritters I want to share is very old, not so common nowadays, but really good and very nice looking!
This is a friend’s of mine grandma’s recipe. Nonna Lina was a great home cook. As many ladies who survived the Second World War she was used to cook for all the family, twice a day, always with a smile printed on her face and never complaining about the hardships of life.
I think we all have, in these difficult days, to remember our grandmas, put a feet in their – less comfortable than ours – shoes, roll up our leaves and keep on smiling despite this damned virus.
I have prepared a video of this recipe, hope you will enjoy it!
Here the recipe. Let’s celebrate our dads guys and let’s stick together!
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