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The fritole were exclusively prepared by street vendors called fritoleri, who even formed an association. In Venice, this tradition is still upheld during Carnival, and the fritole can be found everywhere, from Venetian homes to pastry shops, bakeries, and bars.
The oldest version uses brewer’s yeast instead of baking powder, but I find this version simpler and quicker, equally tasty, and longer-lasting… if there are any left.
Ingredients
- 500 gr flour 00
- 4 nr eggs
- 120 gr granulated sugar
- 1 pinch salt
- 50 cl peanut oil
- 50 cl milk
- 50 cl rum
- 50 cl grappa
- 1 juice orange
- 1 peel orange
- 1 peel lemon
- 1 packet vanillin
- 1 nr apple
- 150 gr golden raisins soaked in rum
- pine nuts
- 1 packet baking powder
Instructions
- Prepare all the ingredients.
- Pre-soak the golden raisins in rum, cover with warm water, and let them soften for at least an hour. I recommend soaking them as long as possible, even overnight if you want them very tender.
- Beat the eggs with sugar and a pinch of salt, gradually add the milk, oil, grappa, rum, orange juice and zest, lemon zest, vanillin, flour...; grated apple...; raisins...; pine nuts and finally baking powder.
- Heat a large skillet with peanut oil to 180°C and drop spoonfuls of batter, helping with 2 teaspoons to form balls that are turned until golden.
- Then remove them and place on absorbent paper or on a cooling rack, like those used for cooling cakes or use the oven rack; this provides more surface to rest them without pressing while still hot.
- Arrange the fritole on a tray, dusting each layer with powdered sugar.
Notes
Recommended wine: sparkling prosecco. Fry in a pot with fairly high sides. Add lard to the peanut oil for even better frying.
