Fritole veneziane — Carnival Fritters
Small balls of leavened dough, swollen with raisins and scented with citrus zest, fried then rolled in sugar. Warm, they melt under the tooth; this is the indulgence of masked days.
Small balls of leavened dough, swollen with raisins and scented with citrus zest, fried then rolled in sugar. Warm, they melt under the tooth; this is the indulgence of masked days.
Ah, Carnival! As soon as the masks appear, the fritoleri set up their stoves in the calli and the whole air smells of sweet frying. Our fritole, you should know, are the pride of the Serenissima — they say they are our dolce, which no other city can make. I love them swollen with raisins, just out of the oil and rolled in sugar, to eat burning hot behind my bauta. Only be careful not to stain your beautiful stage costume!
- •Flour — full bowls (dough base)
- •Sourdough or yeast — a little (leavening)
- •Eggs — a few (binder)
- •Raisins — a good handful (filling)
- •Citron or orange zest — a little (flavor)
- •Spirit (grappa) — a dash (flavor)
- •Sugar — for rolling (finish)
- •Oil (for frying) — abundantly (cooking)
Fritole veneziane — Carnival Fritters
Small balls of leavened dough, swollen with raisins and scented with citrus zest, fried then rolled in sugar. Warm, they melt under the tooth; this is the indulgence of masked days.
Why this dish? Fritole were the 'national sweet' of the Republic of Venice and the queen treat of Carnival. Anna Girò, famous on the Venetian stage, lived at the heart of this season of masks, where these fritters were sold on every street corner.
Ah, Carnival! As soon as the masks appear, the fritoleri set up their stoves in the calli and the whole air smells of sweet frying. Our fritole, you should know, are the pride of the Serenissima — they say they are our dolce, which no other city can make. I love them swollen with raisins, just out of the oil and rolled in sugar, to eat burning hot behind my bauta. Only be careful not to stain your beautiful stage costume!
Ingredients (period version)
- Flour — full bowls (dough base)
- Sourdough or yeast — a little (leavening)
- Eggs — a few (binder)
- Raisins — a good handful (filling)
- Citron or orange zest — a little (flavor)
- Spirit (grappa) — a dash (flavor)
- Sugar — for rolling (finish)
- Oil (for frying) — abundantly (cooking)
Ingredients
- Flour — 300 g (dough base)
- Fresh baker's yeast — 15 g (leavening)
- Warm milk — 150 ml (hydration)
- Egg — 1 (binder)
- Sugar — 40 g (+ for rolling) (sweetness and finish)
- Raisins — 80 g (rehydrated in grappa) (filling)
- Orange zest — 1 (flavor)
- Grappa — 2 tbsp (flavor)
- Frying oil — 1 liter (cooking)
Method
- Dissolve the yeast in warm milk. Mix with flour, egg, sugar, and zest to obtain a soft, sticky dough.
- Fold in the drained raisins (reserve the grappa). Cover and let rise for 1 hour 30 minutes until doubled.
- Heat oil to 170°C. Using two spoons, drop balls of dough into the oil.
- Fry for 3-4 minutes, turning, until golden and puffed. Drain on paper.
- Roll the warm fritole in sugar and devour immediately.
How it was made : Under the Republic, the fritoleri formed a recognized guild, passing their shop from father to son. The fritola appears in 18th-century Venetian collections as the emblematic pastry of Carnival, sold on the street and consumed by all ranks of society.
The contemporary twist : A split fritola filled with vanilla pastry cream, as Venetian pastry shops do today (the fritola 'col zabaione').
Anna Girò · Charactorium