Frito’le aea venessiana
Share on Google+Pin on PinterestShare on FacebookShare on LinkedInTweet about this on TwitterShare on TumblrDigg this

Finally! It’s carnival season again: Pantalone, Colombina and Casanova hit the streets! But they’re not the only ones to make their appearance in this time of the year, but also the typical Venetian sweets: the frito’le venessiane. That’s why I decided to share this recipe for the traditional raisin frito’le with you (but those with vanilla cream are delicious too!).

Fritole aea venessiana
Fritole aea venessiana

Ingredients

400g flour

50g sugar

25g yeast (fresh)

100g raisins

2 eggs

milk

grappa

peanut oil

50g sugar (to coat with)

salt

Wash the raisins and soak them in a cup of grappa for about half an hour. Put the flour in a big bowl and stir in some milk, the sugar, the eggs and a pinch of salt. Dissolve the yeast in warm water and stir in with the drained raisins. Leave in a warm place for about 2 hours. Heat some peanut oil in a pan and fry a spoon full of dough, one by one:  remove the fritole from the pan when golden brown. Let them drain and coat with some sugar before serving.

(Il quaderno delle ricette di Venezia, Mulino Don Chisciotte)