Easy Italian Dessert Recipes

Frittelle alla Veneziana

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Frittelle are an ancient preparation, apparently already known in Ancient Rome as “frictilia”.

In more modern times, and under the Venetian influence, frittelle spread a little everywhere, becoming a typical sweet treat in many regions. In Italy these fritters recipe varies slightly from town to town, taking a different name depending on the area.

We love to prepare the traditional original version of Frittelle alla Veneziana during our cooking classes, above all during Carnival time in Venice.

FRITOE AEA VENESSIANA – VENETIAN FRIED SWEET DUMPLINGS

Ingredients:

Frittelle by Cook In Venice

500 g. plain flour,

20 g. yeast (dissolved in a little warm water),

80 g. sugar

2 eggs,

milk, 

the zest of 1 lemon,

80 g. raisins (immersed for 1 hour in a bit of grappa or rhum),

oil to fry,

icing sugar,

salt

1. First dissolve the yeast in a little warm water with the sugar. Then add this to the flour together with the eggs, the zest of the lemon and a pinch of salt.
2. Start mixing and slowly add a little milk at a time, until the dough is smooth and soft. Keep mixing until you see bubbles appearing.
3. Cover the bowl with a wet towel and leave to rest for 2 hours in a warm place.
4. After the time has passed, take the dough and add the raisins (not the juice they released).
5. Make some little balls and put them to fry in a deep pan with hot oil (don’t worry if the dough is too soft and you cannot make the balls, use a small spoon to pout the dough in the hot oil).
6. Take the little fried balls away from the hot oil as soon as they are a nice golden colour. Don’t fry too many balls at the same time, they will burn on the outside and will not cook on the inside.
7. Drain the balls on some kitchen paper, serve them warm covered by icing sugar.  Best eaten the same day and with a nice glass of Prosecco wine.

Frittelle in Venice