Gluten Free Frittelle
These gluten-free fritelles are so light and airy, you’ll feel like you’re eating a delicious cloud!
- Yield: Approx. 36
- Prep Time: 15 min
- Cook Time: 2 min
Ingredients
Instructions
- In a medium bowl with an electric mixer on medium (Kitchenaid, speed 2), mix the eggs, sugar, salt, cinnamon, and nutmeg.
- Once the eggs, sugar, salt, cinnamon, and nutmeg are combined, add the sparkling water, and mix on high (Kitchenaid, speed 3) for one minute.
- Melt half a stick of your favorite butter in a pan on low heat and slowly add it to your mixture while mixing on a medium/high speed.
- In a separate bowl, add the Caputo Gluten Free Flour, Caputo Lievito Dry Yeast, some more cinnamon to taste, and the grated lemon zest, and mix it together well with a fork.
- Gradually (we recommend doing so in three parts), add the flour mixture to the wet mixture while mixing on a medium/high speed until it resembles a thick pancake-like batter.
- As your batter rests for a few minutes, heat your frying oil (we recommend Olitalia Frienn High-Oleic Sunflower Frying Oil) in a small pot or fryer.
- Once the oil has heated to temperature, begin frying the Frittelle by spooning the batter out with a tablespoon and dropping in the oil.
- The Frittelle are ready once they are slightly brown. You may have to spin them in the oil.
- To dry any excess oil, place the cooked Fritelle on paper towels when they come out of the fryer.
- On a baking sheet or in a medium bowl, mix some sugar and cinnamon and dip the Fritelle to coat them.
- Serve hot or cold. If you have left overs, you can save them in a closed tupperware container and reheat them the next couple of days in a toaster oven on a low setting.
Products Used In The Recipe
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About the Chef
Meet Chef Michele D'Amelio
Michele grew up in the small town of Lioni in Irpinia, in the province of Avellino, about an hour from Naples. His was not a family of pizza makers.
Michele was brought up with good food that came from the green hills where he was born and from his family’s generation-long production of raw materials. From their wheat to their flour, bread was baked twice a week, and on Sundays, they made fresh pasta.
Michele began to make pizzas before the bread was baked, and since starting, he hasn't stopped.
Michele began to pursue pizza by working in local pizzerias. Still unsure that this was his passion, he met Saverio Ciampi, who introduced him to the Associazione Pizzaiuoli Napoletani under their President, Sergio Miccu.
At 21, Michele took over his friend's pizzeria. Not long after, he moved to Dallas in September 2012, where he initially planned to stay for only three months. Before he knew it, he had been there for two years.
In March 2013, Michele became the World Champion at the International Pizza Expo in Las Vegas for the "Italian Division," a dream come true. With his new title, in April 2013, he went to Parma for the World Championship of Pizza, where he won 2nd place in the category "Pizza Napoletana DOC."
In May 2014, Michele moved to Paris, but after four months, he decided to return to the US, where he established his collaboration with Orlando Food Sales, Mulino Caputo, and CIAO Tomatoes.