Venetian Fritole
calories: high
category: Sweets
cost: low
difficulty: medium
preparation time: 60
Ingredients
Yeast 25 gr.
Milk 200 ml.
Flour 200 gr.
Eggs 1 whole one and 3 yolks
Sugar 50 gr.
Butter 250 gr.
Pine nuts 50 gr.
Raisins 50 gr.
Grappa half a small cup
Olive oil for frying as required
Icing sugar as required
Salt a pinch
See our
Wine Tips
for your meals
Milk 200 ml.
Flour 200 gr.
Eggs 1 whole one and 3 yolks
Sugar 50 gr.
Butter 250 gr.
Pine nuts 50 gr.
Raisins 50 gr.
Grappa half a small cup
Olive oil for frying as required
Icing sugar as required
Salt a pinch
See our
Wine Tips
for your meals
Preparation Soften the raisins in warm water. Melt the yeast in warm milk in a bowl and then add two spoonfuls of flour. Mix well then cover the mixture and let it rise in a warm place until it is double its size.
Take a bowl and put into it the rest of the flour, the milk, the whole egg and the yolks and the sugar. Soften the butter and add together with a pinch of salt and then the mixture which should now be double its size. Mix all the ingredients well as well as the pine nuts. Squeeze the raisins and add and then the grappa and mix well again.
Then let it rise again in a warm place far from draughts for an hour. Using a spoon form small portions and fry them in hot oil. When they are golden brown and nice and big, put them on absorbent kitchen paper to remove the excess fat. Put them one on top of another and sprinkle with icing sugar. The Chef's tips As most of the sweets eaten at Carnival time are fried, it is advisable to let them drain on absorbent kitchen paper to remove the excess oil. We recommend you should drink a sweet red wine such as Moscato d’Asti with your fritole. Curiosity Carnival is the merriest holiday of the year for young and old and this is the reason why the sweets eaten at this time are made from the simplest ingredients and yet are full of imagination and taste.
Take a bowl and put into it the rest of the flour, the milk, the whole egg and the yolks and the sugar. Soften the butter and add together with a pinch of salt and then the mixture which should now be double its size. Mix all the ingredients well as well as the pine nuts. Squeeze the raisins and add and then the grappa and mix well again.
Then let it rise again in a warm place far from draughts for an hour. Using a spoon form small portions and fry them in hot oil. When they are golden brown and nice and big, put them on absorbent kitchen paper to remove the excess fat. Put them one on top of another and sprinkle with icing sugar.
