Venetian fritole are delicious fried pastries typical of Venetian tradition. They are soft and fragrant, enriched with raisins and pine nuts. Tasty to enjoy also at breakfast or as a snack.
Wash the raisins, dry them, place them in a cup and pour a shot of liqueur over them
In a large bowl, mix the flour and granulated sugar, make a well in the center and pour in the yeast dissolved in half a glass of warm water; then add more warm water until you have a soft, elastic dough
Lightly salt it, add the grated lemon zest, the pine nuts, the candied citron sliced or diced, the raisins and all the liqueur
Work the mixture well with a wooden spoon for about half an hour (if you have a dough mixer, use it for this step, beating the dough for 15 minutes)
Cover the bowl with plastic wrap and place it in a warm spot, letting the dough rise for five or six hours
After this time, work it again for a few minutes, adding, if necessary, a little water (or milk) until you have a fairly fluid batter
Fry the fritole by the spoonful in plenty of hot oil and lard, taking care to brown them but not burn them
As they are ready, remove them with a slotted spoon, drain them well and place them on a tray lined with paper towels, then, while still hot, roll them in vanilla sugar
Serve them immediately accompanied by Malvasia
Deep pan
Slotted spoon
Paper towels
Italy, Veneto
| Energy (kcal) | 279.86 |
| Carbohydrates (g) | 56.8 |
| of which Sugars (g) | 19.42 |
| Fat (g) | 3.15 |
| of which Saturates (g) | 0.24 |
| Protein (g) | 8.35 |
| Fiber (g) | 2.58 |
| Sale (g) | 0.01 |
