Venetian Fritole
Classic Venetian Carnival fritters studded with raisins and pine nuts, fried until puffed and golden and dusted with icing sugar.
Ingredients
| 210 g | plain flour | |
| 1 tsp | 5 ml | instant dry yeast |
| 40 g | caster sugar | |
| 1 pinch | salt | |
| 1 tbsp | 15 ml | grated lemon zest |
| 1 | egg, at room temperature | |
| 35 g | pine nuts | |
| 50 g | raisins | |
| 30 ml | rum, anise liqueur or grappa | |
| 120 ml | whole milk | |
| — | sunflower oil, for frying | |
| — | icing sugar, for dusting |
Instructions
- Soak the raisins in the liqueur for about 5 minutes.
- In a large bowl combine the flour, sugar, salt, yeast and lemon zest. Make a well in the centre and break the egg into it, then use a fork to incorporate it into the dry ingredients. Add the pine nuts and the raisins with their liqueur. Pour in the lukewarm milk and mix everything until it comes together into a sticky dough.
- Cover with a clean tea towel and leave to rise in a warm place for about 1 hour, or until it has doubled in volume and the surface is full of tiny bubbles.
- Fill 2/3 of a medium deep frying pan with sunflower oil. Place over medium heat and wait until it reaches 180°C (356°F), which can be tested by inserting the handle of a wooden spoon into the oil — when small bubbles form around the handle, it is ready.
- Using two teaspoons, take a small amount of dough and form a round shape between the spoons, then slip it into the hot oil. Fry 5–6 fritole at a time, turning them with a slotted spoon until golden on all sides. Adjust the heat during frying to prevent the oil from burning. Drain with the slotted spoon and transfer to a large plate lined with paper towels.
- Leave the fritole to cool slightly before dusting with icing sugar. Enjoy them while still warm.