Furtaies
Furtaies are crisp Ladin spiral funnel fritters, traditionally made for celebrations, dusted with icing sugar and served with tart mountain cranberry jam.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Wide deep frying pan
- •Kitchen funnel
- •Whisk
- •Mixing bowl
- •Slotted spoon or tongs
- •Paper towels
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 21 g
- carbs
- 48 g
- fibre
- 1 g
- protein
- 7 g
- calories
- 410 kcal
Instructions
- 1
Whisk the flour, milk, egg yolks, melted butter, grappa, and pinch of salt together in a bowl until smooth.
- 2
Beat the egg whites in a separate clean bowl until stiff peaks form.
- 3
Gently fold the beaten egg whites into the batter until just combined without deflating the mixture.
- 4
Heat the lard or oil in a wide frying pan to 175C to 180C.
- 5
Block the funnel hole with your index finger and pour in roughly one ladle of batter.
- 6
Hold the funnel over the hot fat, release your finger, and spiral the batter outwards to form an interlaced disc.
- 7
Fry for about 2 minutes until the underside turns golden and crisp.
- 8
Carefully flip the spiral using tongs or a slotted spoon and fry the other side for another 1 to 2 minutes.
- 9
Lift the fritter from the fat and drain thoroughly on kitchen paper towels.
- 10
Dust generously with icing sugar and serve immediately with a spoonful of tart cranberry jam in the centre.
Chef's tips
Adding grappa to the batter creates steam quickly and prevents the dough from absorbing excess frying fat. Keep the spiral lines touching as you pour so the fritter holds together as a single disc in the pan.
Ingredient substitutions
- mountain cranberry jam → lingonberry or redcurrant jam for a similar tart contrast
- grappa → apple schnapps or rum
Storage
Furtaies are best eaten immediately; do not store as they quickly lose their crispness.
Reheating
Reheat briefly in an oven preheated to 180C for 3 to 4 minutes if needed, though fresh is strongly recommended.
Common mistakes to avoid
- •Frying in oil that is not hot enough, making the fritters heavy and greasy.
- •Pouring spirals too far apart, causing the fritter to break into pieces.
Serving suggestions
Cooked Furtaies?
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