Fritelle - Venetian Doughnuts Recipe
Fritelle - Venetian Doughnuts
Flavors of Italy
Total time: 1hr to 2hr

Prep. time: 15 minutes
Rising time: 20 minutes + 1 hour
Cooking time: 3 minutes

Difficulty: Easy
Chef's Note

The carnival in Venice was a prelude to the restrictions of Lent. Fritelle are very popular - they're a kind of little doughnut often containing raisins or nuts to sustain the merry-makers throughout their celebrations.

For 4 servings

- 500 g (1 lb. 2 oz.) flour
- 100 g (3 1/2 oz.) raisins
- 50 g (2 oz.) pine nuts
- 1 small glass of grappa
- 15 g (1/2 oz.) brewer's yeast
- sugar / icing sugar
- oil for frying
  1. Crumble the yeast into a glass of warm water.
  2. Pour into a bowl and combine with 100 g (3 1/2 oz.) flour.
  3. Cover with a towel and let rest for 20 minutes.
  4. When the mixture begins to swell, add the raisins, pine nuts and grappa and mix briskly.
  5. Gradually incorporate the remaining flour.
  6. Let the dough rise for one hour.
  7. Heat the oil in a deep fryer or other deep pot and drop the batter in by spoonfuls. The fritelle are cooked once they are nicely golden brown.
  8. Drain on paper towels. Serve immediately, sprinkled with sugar or icing sugar.
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