How to Make Venetian Frittelle at Home
A choux-style Venetian Carnival fritter made from a cooked milk-and-flour paste enriched with eggs, raisins, candied citron and pine nuts, then deep-fried and dusted with sugar.
Ingredients
| ¼ cup | 60 ml | milk |
| 1 cup | 240 ml | water |
| ¼ cup | 60 ml | butter |
| a pinch | salt | |
| 1½ cup | 360 ml | flour |
| ⅛ cup | 30 ml | sugar (plus extra for sprinkling) |
| 3 | eggs | |
| 1 tbsp | 15 ml | baking powder |
| a handful | raisins | |
| ½ handful | candied citron | |
| ½ handful | pine nuts | |
| — | oil, for deep-frying |
Instructions
- Mix the water, milk, butter and flour in a deep pan and bring everything to a slow boil. Stir until it turns into a thick paste.
- Remove the mixture from the heat and mix in the remaining ingredients (the sugar, salt, eggs, baking powder, raisins, candied citron and pine nuts). Warning: you'll want it well mixed, but don't over-mix or you'll end up with a gummy paste.
- Bring the oil to frying temperature and, using two tablespoons, make small balls from the batter and place them directly into the pan to deep-fry. Watch them carefully because they can easily burn.
- Once they're golden brown, remove them and dry them on a piece of paper.
- Serve with granulated sugar sprinkled on top — and most importantly, enjoy them while they are still warm!