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!).
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)
