Garlic Frittelle (Italian Dinner Doughnuts)

Dinner doughnuts! That’s what my husband dubbed these after one blissful bite. This simple fried bread has a garlic butter and parmesan center that is flavorful but not overwhelming. It soaks into the bread a bit as it fries so you aren’t faced with butter dripping down your chin. (Never a good thing.)

I’m all about texture, preferring my bread crispy and crackly, but the chewy crust on these puffy rolls was delightful, contrasting nicely with the soft, buttery bread inside. I considered adding chopped pepperoni to the filling, but . . . well . . . I didn’t have any. Garlic, however, is something I have lots and lots of, so I made the most of it. Next time I may try the pepperoni, or maybe some sun-dried tomatoes.

Sorting garlic.

I’m not going to lie to you here; these are probably not on anyone’s diet. That’s all I’m going to say about that!

I use a potsticker press because it seals the dough nicely and makes it easy to work with. Keep it lightly floured for best results. (You can buy these online for just a few dollars, and they come in hand for all kinds of recipes.) If you don’t have one, just fold the circle over on the filling and press the edge firmly with a fork. Looks really don’t matter, because they’re just going to puff up into potato-like shapes. Who cares, when they taste the way they do?

Once fried you can leave them as they are, or you can brush them with melted butter and sprinkle them with coarse salt and a little cheese. I waited too long to do this and my cheese wasn’t very cooperative, defiantly refusing to melt. A few seconds under the broiler took care of that. Hah!

In my usual “go big or go home” approach, this recipe makes a whopping 24 rolls. The recipe can easily be cut in half, or you can freeze some for another time. (I vote for just eating them hand over fist.) Besides, if you’re going to go to the trouble to deep fry, you might as well go for the gusto.

They’re also good the next day, especially if you warm them up a little.

Garlic Frittelle (Italian Dinner Doughnuts)
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Ingredients
  • Filling:
  • ½ cup salted butter, softened (if using unsalted, add an additional ¼ t.salt)
  • 1 generous tablespoon (3-4 cloves) garlic, minced
  • ¼ cup shredded fresh Parmesan cheese (more to taste)
  • ¼ cup breadcrumbs
  • 1 teaspoon salt
  • Bread:
  • 2½ cups very warm water
  • 1 teaspoon sugar
  • 2 packages active dry yeast
  • 5 cups bread flour (more for dusting work surface)
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • oil for frying (I use peanut oil, but canola or safflower are also good options.)
  • melted butter and grated cheese if desired to top hot rolls
Instructions
  1. In a small bowl, combine all filling ingredients. Cover and refrigerate.
  2. In a large bowl (a stand mixer with a dough hook is best) combine water and sugar. Sprinkle yeast over it and let it sit for 5 minutes. (It won't foam a lot, but as long as your yeast is fresh, it will do its job.)
  3. Add flour and beat until well-combined.
  4. Add olive oil. Continue to knead by machine for 5 minutes, or drop dough onto floured surface and knead by hand for 7-8 minutes. The dough will be soft and slightly sticky.
  5. Cover and allow the bread to rise for 1 hour.
  6. Working with half the dough at a time, roll it out on a floured board ¼-inch thick. Cut with a large round cutter - about 3½ inches across. Place 1 generous teaspoon of garlic mixture on each round of dough and press in half, using a lightly floured potsticker press (or fold the dough over the mixture and press firmly around the edge with a fork).
  7. Heat at least 2 inches of oil to 375 F. Fry a few at a time, turning once, until rich golden brown - just a few minutes. Place between sheets of paper towel to absorb extra oil.
  8. Brush hot rolls with melted butter and sprinkle with coarse salt and shredded cheese if desired.

Add oil and knead.

Dough will be soft and slightly sticky but should come cleanly away from the sides of the bowl.

Roll and cut

Place dough and filling in the press. (Or just fold over, if you don’t have a press.)

Press gently. The dough is soft and will stick together.

Fry, baby. Fry!

They may LOOK like potatoes, but trust me – inside that chewy crust is soft, pillowy bread and a pop of garlic goodness.

Precious little fat bombs, how I love you! Hey, garlic’s healthy, right? Serve them with a huge salad and call it good, folks.

Lorinda

 

Strawberry Daiquiri Cheesecake Cones

It’s August and I’m fighting triple-digit weather with something sweet, frozen, and slightly boozy. I needed this! These sugar cones are filled with an indulgent combination of cream cheese, strawberries, whipping cream, and rum . . . and sugar, of course. I call them “Cheesecake Cones” even though I know it’s not really cheesecake; this is more like a cream cheese fruit fluff. Whatever it is, it’s good—and though the chocolate shell coating might melt in the heat, the rest of it won’t drip down your arm like ice cream. 

 

See? This cone sat patiently through a photo shoot but never got drippy. I’d also like to go on record here: I am very casual about a lot of things, but I have a problem with food photos where someone has actually taken a bite out of the item. I don’t know why, but that kinda grosses me out. But . . . I tried breaking through the shell with a spoon and it just made a huge mess, so under the circumstances, I made an exception. I bit into this baby, and I’m not one bit sorry. Yum!

Yes, they take a little time to make—but mostly because they go in and out of the freezer a few times, which hopefully won’t be a deal-breaker for you. The only freezer I have with any space in it is out in the back of the garage, so I had to run back and forth (did I mention it’s hot as Hades out there?) but it was totally worth it, because now I have a stash of cones out there just waiting for the next craving to hit. Three, two, one . . .

Oh, and if you’re going to freeze them for very long, I found that small disposable pastry bags were perfect to protect each cone from freezer burn.

Small pastry bags are perfect for storage! Just add a twist-tie.

 

This recipe will make twelve smallish sugar cones. If you buy the big hurkin’ ones, it will probably make nine or so. But honestly, even with my raging sweet tooth, the small ones are just right.

I bought a cone stand (I know, I know) but you can easily make one by cutting holes or starbursts into a deep, sturdy box—like this:

Make your own cone holder.

Use dark chocolate or white chocolate (both are deeeeelicious). The cone will also be coated inside with whichever flavor you choose, to keep the cone from getting soggy if you don’t eat them straight out of the freezer.

For the picture at the top of the post, I used Green & Black’s white chocolate which has vanilla in it, giving it a more caramel color. For a lighter color, I tried Ghiradelli (using a 4-ounce baking bar and 4 ounces of Ghiradelli melts) which was pretty and very tasty. If you want the coating to be bright white, try Wilton candy melts.

The Ghiradelli bar is lighter colored, but the Green & Black’s? Scrumptious!

I used white rum. It was pretty subtle (there’s only so much you can add without compromising the texture), so if you want a lot of rum flavor, use dark rum or add a few drops of rum extract. AND, if you’re making these for the kids, just skip the rum entirely, and maybe add a mashed banana. Yum!

Strawberry Cheesecake Cones
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Makes 12 cones
Ingredients
  • 1½ cups chopped fresh strawberries (about 12 oz)
  • ½ cup sugar
  • ½ cup rum
  • 1 packet (7g) Knox gelatin
  • 12 sugar cones
  • 8 ounces chocolate - white or dark
  • 2 tablespoons unrefined coconut oil
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • ½ cup heavy whipping cream
  • sprinkles, if desired
Instructions
  1. For best results, use a cone stand. You can make one by cutting holes in a deep, sturdy box.
  2. Place chopped berries, sugar, and rum in a small bowl. Cover and let it sit for 1 hour. Strain, mashing berries gently against the sieve. Save the liquid! Blot the berries thoroughly between paper towels.
  3. Measure ¼ cup of the berry juice into a small cup. Sprinkle with gelatin and let it sit for 3-4 minutes. Transfer gelatin to a small pot and whisk on low heat until mixture is fairly clear. Slowly whisk in ½ cup of berry juice. Stir until warm and all gelatin is dissolved. (Discard remaining juice or use it in a cocktail!) Add the berries and let the gelatin mixture cool and thicken. To speed this up you can put the pan in cold water bath. If you refrigerate it, watch closely; you want it thick, but not set like Jello.
  4. In a small pot or microwave-safe bowl, slowly melt chocolate and coconut oil together. Use the lowest heat and stir often if melting on the stove, or at 15-second increments in the microwave. Stir well!
  5. Drop 1 teaspoon of melted chocolate mixture into each cone. Use a pastry brush or gloved finger to spread evenly inside the cones. Place upright in refrigerator or freezer to harden. Set remaining chocolate mixture aside.
  6. In a large bowl, beat the cream cheese and powdered sugar together until smooth. Stir in the thickened berry mixture.
  7. In a small bowl, whip the cream until stiff peaks form. Fold gently but thoroughly into the cream cheese mixture.
  8. Fill each cone level with the top. Place cones in the freezer. Put the remaining filling in the refrigerator to firm up (at least 1 hour).
  9. Remove cones from the freezer and put a scoop of berry mixture onto each, using a knife if necessary to smooth it down to touch the top of the cone. Return to freezer for an additional hour. (Longer is fine.)
  10. Place chocolate mixture in a large mug or small, deep bowl. (If chocolate has hardened, warm gently, stirring often.) Dip each cone, allowing excess to drip back into bowl before turning upright. Quickly add sprinkles if desired.
  11. Freeze until ready to serve. Each cone may be individually wrapped. Small disposable pastry bags work well for this!

Combine chopped strawberries, sugar, and rum. (I used superfine sugar but regular is okay.)

Strain the berries. Keep that juice!

Blot thoroughly

Sprinkle gelatin on 1/4 cup of the strawberry juice

Whisk the bloomed gelatin over low heat

Whisk in 1/2 cup strawberry/rum juice and heat gently. If you have any leftover juice, make a cocktail! (Hint: add to a glass of Prosecco.)

Add berries. Allow mixture to cool and thicken.

Coat the inside with chocolate of your choice. A brush works well. A finger works better (yes, yes, wear a glove if you insist). Chill or freeze.

Coated in white chocolate and ready to fill

Beat cream cheese and powdered sugar. Stir in the thickened berry mixture.

Whip the cream until very stiff peaks form. (Stop short of making butter!) Fold into cream cheese mixture.

Fill the cones JUST to the top. Freeze while the remaining mixture thickens in the fridge

After chilling, scoop onto the cones. Freeze AGAIN. At least 1 hour; more is better.

Dip and sprinkle

Or go with dark chocolate!

 

I’ve made five batches of these now. Gave away a bunch, and have some stored in the freezer. I may also have some hidden in a broccoli bag in the freezer for security reasons. Shhhh.

Lorinda