Italian cuisine · Desserts & Sweets

Frittelle di Carnevale

Venetian yeast fritters with raisins and lemon zest, deep-fried and rolled in sugar.

Ingredients · for 8 servings

• 300 g flour
• 1/2 cube fresh yeast (or 1 tsp dried yeast)
• 200 ml lukewarm milk
• 60 g sugar
• 2 eggs
• 1 pinch salt
• 100 g raisins
• 3 tbsp dark rum
• 1 organic lemon (zest)
• 1 l frying oil
• 100 g sugar for coating

Instructions

1. Pour the rum and 2 tbsp warm water over the raisins and let plump for 20 min., then drain and reserve the rum.
2. Dissolve the yeast in the lukewarm milk with 1 tsp of the sugar and let stand for 10 min. until clearly foamy.
3. Mix flour, remaining sugar, a pinch of salt, the eggs, the grated lemon zest, the reserved rum and the yeast milk into a thick, elastic batter and beat vigorously for 5 min.
4. Fold in the drained raisins and let the dough rise, covered, in a warm place for 1 hr. until doubled in volume and bubbly.
5. Heat the frying oil to 170°C and slide walnut-sized portions in with two spoons; fry for 3 min. per side until the fritters are evenly deep golden brown and puffed.
6. Drain briefly on kitchen paper, roll in sugar while still hot, and serve immediately, lukewarm.