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Fritole alla veneziana (Venetian Carnival Fritters)

Prep Time2 hours
Total Time2 hours 30 minutes

Ingredients

For the dough:

  • 400 g 14 oz AP flour
  • 3 tsp dry active yeast
  • 25 g 4 or 5 heaping Tbs sugar
  • A small pinch of salt
  • 2 eggs
  • 50 ml 1/4 cup of rum (or other liqueur—see Notes)
  • 250 ml 1 cup milk, or q.b.
  • 100 g 3-1/2 oz raisins

For frying and serving:

  • Vegetable oil
  • Confectioner's sugar

Instructions

  • Cover the raisins with warm water and a drizzle of rum if you like, and leave them to soak until they've softened, about 10-15 minutes.
  • Meanwhile, mix the flour, yeast, sugar and salt in a large mixing bowl. Then mix in the eggs, rum and enough milk to form a very sticky, wet dough, with a texture almost as loose as a dense batter.  (A standing mixer makes short work of this.) Fold in the raisins so they are equally distributed throughout the dough.
  • Cover the bowl and set in a warm place for the dough to rise. Let it rest until the dough has doubled in volume and full of tiny bubbles.
  • Heat oil at least 5cm/2 inches deep in a deep fryer or large Dutch oven to 180C/350F. Drop in the dough by small spoonfuls, using one spoon to scoop up the sticky dough and another to slip it off the first spoon and into the hot oil. Deep fry until the dough balls are puffed up and golden brown.
  • Serve your fritole still warm, covered with confectioner's sugar.