Fritole

Dolce
Mon, 02/16/2015 - 02:30
Fritole
Difficult Level
Low
Cooking Time
2 h 30 m
Cost
Low

In Italy, there are various traditional recipes to be enjoyed during Carnival time, especially sweets. The most typical are the Chiacchiere, also known as Galani, Crostoli, Frappe or Bugie.

Below is the typical Venetian Carnival sweet, Fritole: fried dough with candied fruit, raisins and pine nuts.

Il successo è garantito!

 

Ingredients

flour
200 gr
raisins
50 gr
pine nuts
50 gr
candied fruit
50 gr
sugar
100 gr
yeast
15 gr
brandy or rum
1 glass
lemon rind
1
icing sugar
oil for frying (possibly extra virgin olive oil)
Units Converter
Unit Type
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
Temperature
Convert from
Convert to

Preparation

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.

Location