Panzarotti recipe: traditional doughnuts
Hello everyone, today Corsicaboutique takes you to Bastia on March 19th for Saint Joseph's Day (San Ghjisè).
A symbolic feast where several thousand people parade throughout the day. After the various masses, this event continues in the streets of the city and gives place to the tasting of the famous "panzarotti" succulent Corsican doughnuts (children love it). If you have the opportunity, don't hesitate to go there, it's great! While waiting for the party to begin, we will be delighted to share with you the recipe for panzarotti with chickpea and wheat flour! A traditional Corsican dessert that you absolutely must taste! Don't hesitate to leave a comment and share your photos on facebook. Buon appetitu!
Ingredients for 6 persons
- 250g chickpea flour
- 120cl of slightly salty water
- 400g of wheat flour
- 100g powdered sugar
- 4 eggs
- 1 sachet of baking powder
- 1 bag of vanilla sugar (optional)
- 1 tablespoon of orange blossom water (optional)
- 1 small glass of brandy
- frying oil
- powdered sugar for coating
Preparation of panzarotti
Total time : 5h30 = Preparation : 1h + Rest time : 4h + Cooking : 30 min
Step 1: Simmer the slightly salted water in a saucepan.
Step 2: Add and dilute the chickpea flour, mixing the preparation vigorously for about 20 minutes.
Step 3: Pour the preparation into a salad bowl and leave to cool for 1 hour (or overnight in the refrigerator for better absorption).
Step 4: Then grind the preparation to avoid lumps.
Step 5: In a salad bowl, add the preparation, sugar, eggs and stir once.
Step 6: Add the brandy, wheat flour and baking powder and stir a second time to obtain a homogeneous panzarotti dough.
Step 7: Let the dough rest for 3 hours.
Step 8: Heat the deep fryer or oil in a saucepan and prepare a large glass of salted water.
Step 9: Soak a tablespoon in salted water (to avoid sticking), shape a small ball of dough and put it in the oil. Repeat for each ball of dough.
Step 10: Fry the panzarotti until golden brown. Using a slotted spoon, take them out and place them in a dish lined with powdered sugar.
Step 11: Shake the dish in order to coat them with sugar. And here it is ready!
I recommend you to taste the warm panzarotti.
You can keep them for 1 to 2 days at room temperature.
To finish, I wish you a good day or evening and invite you to come and discover other equally delicious recipes. And for those who are short of time, do not hesitate to visit our store of Corsican products, we offer you many products manufactured in the respect of the tradition. CorseBoutique, the best of Corsica. Thanks to all of you!