FRITTOLE

I remember my father taking me to Tim Hortons for the first time; I was mesmerized by all the different types of donuts.  I chuckled when I saw the Timbits.  My mother was making “Timbits” long before Tim Hortons, but she had another name for them … Frittole.  She would whip up these bite-sized donuts and they would disappear in no time!  I have taken her recipe and converted it to a gluten-free vegan version so I can still enjoy them.  They are traditionally made with raisins, but feel free to use currants instead.

In large bowl, beat together coconut oil, aquafaba, lemon juice, vanilla and sugar.

Add milk, rind and baking powder and continue beating until smooth.  Add raisins.  Gradually add flour until a stiff dough is formed.

Melt shortening in medium size pot until reaches a gentle boil.  Use teaspoon to drop dough for each frittola, cooking a few at a time, but ensure that they do not touch each other.

Cook until golden brown.

Remove fried frittole and place on a plate lined with paper towel.   Sprinkle with icing sugar while still hot.

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FRITTOLE

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 20 1x
  • Category: dessert/snack
  • Method: fry
  • Cuisine: Italian

Description

I remember my father taking me to Tim Hortons for the first time; I was mesmerized by all the different types of donuts.  I chuckled when I saw the Timbits.  My mother was making “Timbits” long before Tim Hortons, but she had another name for them … Frittole.  She would whip up these bite-sized donuts and they would disappear in no time!  I have taken her recipe and converted it to a gluten-free vegan version so I can still enjoy them.  They are traditionally made with raisins, but feel free to use currants instead.


Ingredients

Scale
  • 1 tablespoon coconut oil
  • 6 tablespoons aquafaba
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • *½ cup organic cane sugar, finely ground
  • ½ cup plant-based milk
  • Rind of 1 lemon
  • 1 ½ teaspoons baking powder
  • 1 ¼ cups gluten-free flour (approximately)
  • ½ cup raisins
  • 2 lbs of vegetable shortening (I used Crisco)
  • Organic icing sugar

 


Instructions

  1. In large bowl, beat together coconut oil, aquafaba, lemon juice, vanilla and sugar.
  2. Add milk, rind and baking powder and continue beating until smooth.
  3. Add raisins.
  4. Gradually add flour until a stiff dough is formed.
  5. Melt shortening in medium size pot until reaches a gentle boil.
  6. Use teaspoon to drop dough for each frittola, cooking a few at a time, but ensure that they do not touch each other.
  7. Cook until golden brown.
  8. Remove fried frittole and place on a plate lined with paper towel.   Sprinkle with icing sugar while still hot.

Notes

Note:

  • If organic sugar is coarse grind it in mini food processor or coffee blender.

Store in airtight container

Can freeze up to 2 months

Keywords: Italian dessert, vegan snack, vegan donut, gluten-free donut, gluten-free treat, vegan Italian donut

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