Light and crispy fritters made with beer in the batter for a soft texture and slightly aromatic flavor. Ideal as an appetizer or side dish, they can be served savory (with cheese, cold cuts, or vegetables) or sweet with a sprinkle of powdered sugar.
Sift the flour with the yeast in a large bowl and add the salt (and sugar if preparing the sweet version).
In another bowl, beat the eggs with the milk, then slowly add the cold beer while continuing to stir.
Pour the liquids onto the flour and mix with a whisk until a smooth batter without lumps is obtained. Add grated cheese or other optional ingredients if desired.
Let the batter rest for 10-15 minutes in the refrigerator; the beer helps make the fritters lighter.
Heat plenty of oil in a deep pan or fryer to about 170-180°C. If you do not have a thermometer, check with a drop of batter: it should sizzle and brown slowly.
Using two spoons or a portioner, pour small amounts of batter into the hot oil and fry a few fritters at a time to avoid lowering the oil temperature.
Fry for 2-3 minutes per side, or until the fritters are golden and crispy. Drain on paper towels.
Serve warm, salted with a sprinkle of salt and herbs or accompanied by cold cuts/cheeses; for the sweet version, dust with powdered sugar or serve with honey or jam.
Bowls
Whisk
Deep pan or fryer
Ladle
Paper towels
Italy, Toscana
| Energy (kcal) | 559.89 |
| Carbohydrates (g) | 12.62 |
| of which Sugars (g) | 1.65 |
| Fat (g) | 54.09 |
| of which Saturates (g) | 8.02 |
| Protein (g) | 5.16 |
| Fiber (g) | 0.39 |
| Sale (g) | 0.21 |
