In Venice, the Carnival is a spectacular event and during this period – which depending on the year can go from 8 January to the first days of March – there is no restaurant, pastry shop or bar that does not sell “fritole“, the typical Venetian fritters: soft and sprinkled with sugar, they are often enriched with raisins, pine nuts and sometimes filled with pastry cream.
Even if we are not in the Carnival period nor in Venice, we can enjoy some excellent homemade Venetian fritters. The ingredients are simple: flour, eggs, sugar, a little yeast and as much milk as needed to obtain a rather firm and consistent batter; the dough for these Italian carnival fritters must then rest for about an hour and a half. To form the fritters you don’t have to touch the mixture with your hands, but slide it from a spoon (or an ice cream scoop) directly into the boiling oil. Carnival fritters should be served still hot, after being covered in granulated sugar.
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Video recipe of the day
- CostVery cheap
- Preparation time20 Minutes
- Rest time1 Hour 30 Minutes
- Cooking time15 Minutes
- Serving6 servings
- Cooking methodFrying
- CuisineItalian regional
Ingredients for 15-18 Italian Carnival fritters
How to prepare the typical Venetian Carnival fritters
Puoi trovare la versione italiana della ricetta qui!
To prepare the Venetian fritters, start by soaking the raisins in water. Put the dried yeast in a glass and add 1/2 cup of warm water, then mix well with a spoon until the yeast has completely dissolved.
In a large bowl, mix the flour with three tablespoons of sugar and the grated lemon zest, taking care not to damage the white part of the lemon, which has a bitter taste.
A practical solution is to use the ice cream scoop, which will make it easier for you to detach the dough from the spoon, but don’t fill it completely: if you make excessively large fritters, they could remain raw inside. If you don’t have an ice cream scoop, use two spoons.
How to store Venetian Carnival fritters
You can keep Venetian fritters at room temperature for 2 or 3 days.
Tips and variations
As mentioned, you can enrich these carnival pancakes with pastry cream and/or pine nuts. For the sweet tooth, you can replace the raisins with chocolate chips. If you don’t want to use rum or another liqueur, you can omit it.
For perfect frying, the oil should be around 338° F (170°C). If you don’t have a cooking thermometer, you can test it with a little bit of dough, which must make bubbles once immersed and immediately rise to the surface. However, it is also important that the oil is not too hot, otherwise the fritters will color too much on the outside and remain raw on the inside. For this reason, it is better not to make fritters that are too large, the cooking of which is more difficult to manage.