Frìtole alla Veneziana
Updated: Apr 8
I found this in my old recipe book. As far as I can remember, I was writing down the ingredients and directions as my grandma was making them. She didn't use a weighing scale; all she ever did is eye-balling everything. So, I have to judge based on what I'd written down and sorta translate it into metrics.
Somehow it works! I recalled my grandma saying that this recipe has been passed down from her Italian neighbor a very long time ago. Her neighbor make this every Easter weekend. She would serve the Frìtole skewered and dust with icing sugar, then given to the rest of the neighborhood, especially for the children.
I am glad that I am able to share this old recipe with you lovely fine people today. The trick is not to overmix the dough. It is a very sticky dough, kinda like in-between a batter and a dough. The Frìtole should be crispy on the outside yet light and fluffy on the inside. My kids went crazy over these and asked for a 2nd batch. You have gotta give this a try. Happy Easter!
Amaretto / Rum, 60g
Unbleached All Purpose Flour, 250g
Sea Salt, Pinch
Active Instant Dry Yeast, 7g
Granulated Sugar, 40g
Fresh Lemon Zest, 1 Lemon
Ground Almonds / Pine Nuts, 20g
Whole Milk, 125g
Grapeseed / Sunflower / Peanut / Canola Oil, For Deep Frying
Icing Sugar, For Dusting
Dutch Oven / Deep Fryer
Soak raisins with amaretto in a bowl.
Mix to combine well and set aside.
In a large mixing bowl, add flour, salt, yeast, sugar and lemon zest.
Mix to combine well.
*Do not add yeast directly onto the salt. It will kill the yeast.*
Create a well in the center.
Add in egg, almonds, milk, the soaked raisins and all the soaking liqueur.
Stir to combine well and until it comes together into a dough.
It should be sticky. Kinda between a batter and a dough.
*Do not overmix.*
Cover and set aside to rest for 2 hrs.
After 2 hrs, it should doubled in size.
Heat up about 3" of oil in a dutch oven over medium heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Dip 2 spoons into the hot oil.
With that 2 spoons, scoop and try to form a dough ball.
Gently drop into the oil and deep fry until golden brown on all sides.
*Flip for even browning. Do not crowd. Do it in batches.*
Remove from heat and drain off excess oil in a wire cooling rack or on a plate lined with parchment paper.
Repeat the process with the remaining dough.
Dust the Frìtole with some icing sugar.
I literally can finish them all in 1 sitting...
Cwispy on the outside, light and fluffy on the inside...