Venetian Fritole

Preparation

1. STEP 1 OF 9

   Wash the raisins, dry them, place them in a cup, and pour a small glass of liqueur over them.

2. STEP 2 OF 9

   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 lukewarm water; then add more lukewarm water until you have a soft and sticky mixture.

3. STEP 3 OF 9

   Lightly salt it, add the grated lemon zest, pine nuts, candied citron cut into slices or cubes, raisins, and all the liqueur.

4. STEP 4 OF 9

   With a wooden spoon, work the mixture well for about half an hour (if you have a mixer, use it for this operation, beating the dough for 15 minutes).

5. STEP 5 OF 9

   Cover the bowl with plastic wrap and place it in a warm place, letting the dough rise for five or six hours.

6. STEP 6 OF 9

   After this time, work it again for a few minutes, adding a little water (or milk) if necessary until you have a rather fluid dough.

7. STEP 7 OF 9

   Fry the 'fritole' by spoonfuls in plenty of hot oil and lard, making sure they color but do not burn.

8. STEP 8 OF 9

   As they are ready, remove them with a slotted spoon, drain them well, and place them on a tray covered with paper towels, then while still hot, roll them in vanilla sugar.

9. STEP 9 OF 9

   Serve them immediately, accompanied by Malvasia.

Suggestions

• Deep frying pan

• Slotted spoon

• Paper towels

General Information

Analysis

Macronutrients (100 gr)