Fritole or Venetian Carnival fritters - Venetian homecooking recipe

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Submitted by webmaster on 02/07/2012 - 21:18.

Carnival has started and, together with it, fritole! I've always wanted to make them but didn't find a good recipe. This year, I consulted both my new cooking bible "history of Venetian cooking", where you can find the original, XVIII century dated, recipe, as well as other websites and at the end I put them together with this result.

  • 120 g flour (some more could be needed if the dough is too liquid)
  • 150 cl warm water (I tried with milk, not bad at all!)
  • 50 g sugar + some more to dust (I liked them like this, my husband would like them sweeter, so you can add a little if you like)
  • 50 g raisins
  • 30 g pine-nuts
  • 15 g yeast
  • vegetable oil for deep-frying
  • a sip of grappa
Melt the yeast in warm milk, add flour little by little, sugar and grappa. Cover with a cloth and let it raise in a warm place until the dough doubles its volume. Meanwhile, soak the raisins in a little warm water and a sip of grappa. When the dough is ready, drain the raisins and add them to the dough, together with the pine-nuts. Use a tablespoon to make the fritole (fritters) and deep-fry them until well golden. Pay attention as it will easily happen that the inside remains raw, which is not good, so let them cook well (without burning them of course!). Drain them and lay them on a dish with blotting paper and generously dust them with sugar. Serve hot and BUON CARNEVALE!
 

 

 

Category
traditional venetian recipes
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The Regata Storica as seen from Canal Grande apartment's dining room
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Palazzo Ducale a Venezia
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The lovely view from Maddalena Terrace apartment
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