Add More Condition_symptoms

fritters muffins

As luck would have it yesterday morning, when I bought the bread in the oven where I usually go, eyes posassero on a tray with a pallette of dark irregular ... "what will be ?"... I asked myself, so I immediately turned over to the demand made I was serving. "Lady ... are pancakes with apples and pears and cinnamon with the ones next." As usual I could not resist in front of a cake, I've made now to give a pear, just to taste it, and I went out with the bread and my nice tasty little package. Arriving in office, I've eaten at once and it was a real pleasure even though the cinnamon was not feeling almost nothing. Sure the price of those pancakes was really outrageous, but they were really good! At one point it occurred to me that I had seen just a few days ago a similar recipe in a book on frying, and so, even if I would come home just in time for dinner, I told myself that I would make due now ... the same evening. Do you understand then how are they made? Of the "cooked and eaten," understood not? Well, so I said ... and I did last night while preparing dinner, I have also prepared these pancakes that I had remained at the top of the morning. The recipe is very simple and quick, just long enough to fry, and in a short time while the peppers were cooked on the stove for dinner, I was able to make these pancakes that have delighted the evening. A 'last thing before moving on to the recipe: since there were only two, I split the dose in half and have gotten about a dozen of course we're done, so take note and good weekend to all!

fritters
Ingredients:

400 g flour 3 tablespoons granulated sugar 2 eggs

2 apples
70 g raisins soaked in rum

a glass of milk, a packet of yeast cake
zest of one lemon
a teaspoon of cinnamon a pinch of salt

sugar
Procedure:
In a bowl sift flour with baking powder, mix with sugar, cinnamon and salt.
Combine eggs, milk, lemon rind and work with a whisk, until the batter is smooth and homogeneous. Add 's uvetta strizzata e le mele sbucciate e tagliate a pezzettini, quindi mescolare bene.
Scaldare in una padella abbondante olio di semi di arachide (la giusta temperatura è 175°) e versare il composto con un cucchiaino. Girare le frittelle a metà cottura e continuare a friggerle finché saranno belle dorate. Scolarle su carta assorbente e continuare così fino a esaurimento del composto. Spolverizzare le frittelle con lo zucchero a velo e servirle ben calde.