Fritole, the typical Venetian Carnival sweet

Fri, 02/12/2010 - 06:14

There are various Carnival traditional recipes, especially for sweets.

The most typical are the Chiacchere, also know as Galani, Crostoli, Frappe or Bugie. You can find the recipe here.
This year, we decided to present a recipe for Fritole, the typical Venitian Carnival sweet. Fried dough with candied fruit, raisins and pine nuts: "il successo è garantito!"


200gr flour; 50g raisins;
50g of pine nuts; 50g candied fruit;
100gr sugar; 15gr of yeast;
1 glass of brandy or rum;
1 lemon rind; Icing sugar;
Oil for frying (possibly extra virgin olive oil).


Sift the flour in a bowl and add the sugar. Then, dissolve the yeast in tepid water and add it to the flour starting to prepare the dough.
Add also the liqueur and a little water if necessary. Keep mixing all the ingredients together until you get a soft dough with no lumps. Add the grated lemon rind, chopped candied fruit, raisins (previously softened in brandy or rum) and pine nuts to the dough.

Cover with a tea towel or film and let it rest in a warm place until it has doubled in size. Fry the fritole throwing a generous spoonful of dough into hot sizzling oil. Dry on paper towels, sprinkle with icing sugar and serve warm.