Classic Italian Frittelle di Carnevale (Italian Doughnuts)
Light, orange-scented Carnival fritters studded with raisins, deep-fried until golden and rolled in sugar.
⏱️ Prep: 60 min🍽️ Makes 20
Ingredients
| 1/2 cup | 120 ml | raisins |
| 1 cup | 240 ml | water |
| 1/2 cup | 120 ml | milk |
| 1 tbsp | 15 ml | butter |
| 1 pinch | salt | |
| 1/4 cup | 60 ml | sugar, plus more to sprinkle |
| 1 1/2 cup | 360 ml | flour, divided |
| 3 | eggs | |
| 1 tsp | 5 ml | baking powder |
| 1 | orange, finely grated zest |
Instructions
- Soak the raisins in hot water for about 10 minutes while you work on the rest of the recipe.
- In a pan add the water, milk, butter, pinch of salt and sugar. Mix and bring to a slow boil.
- As soon as the butter is melted and the water/milk starts to boil, add 1 cup of the flour and mix well. Cook over medium heat for a few minutes, stirring often, until the dough starts to detach from the sides of the pan.
- Remove from the heat, move the batter to a bowl and let it cool for a few minutes. Add the eggs, one at a time, whisking in between, until smooth.
- Add the rest of the flour (1/2 cup) and the baking powder. Mix again. Add the orange zest and the well-drained raisins and fold in.
- Heat oil in a large pan (don't fill more than halfway with oil). Test with a wooden spoon or a little piece of dough — the oil is ready when little bubbles form around it.
- Drop spoonfuls of batter into the oil and fry until golden brown. Don't crowd the pan; the frittelle need space to cook and turn. Remove and drain on paper towels. Check the first fritter to make sure it is fully cooked inside; if not, lower the heat and cook a little longer.
- Roll the frittelle in sugar and enjoy!