“FRITOE”…

Food for thoughts, Hobbies, My recipes

Fritters…it is in this period of the year, that this very special sweet is being prepared here in Italy. Like “Biko” during Christmas time. I think that “Carnevale” without these fried specialty is less interesting and lively…maybe this is only my particular way of associating certain foods with certain occasions…and just in case somebody living abroad would like to try this truly fantastic delicacy, here’s the recipe:

FRITOE VENEZIANE

500 grams all purpose flour, sifted
2 cups milk
2 eggs
130 g raisins( soaked in warm water for at least 1 hr and then drained)
80 g sugar
40 g brewers yeast to be dissolved with a tsp of sugar and 3/4 cup warm water
1/8 cup “grappa”
Rind of a lemon
40 grams Pine nuts
2 ml vanilla flavoring
1 1/2 liter of peanut oil or oil for frying

Eggs + sugar + flour, to be added gradually + raisins + lemon rind + pine nuts + grappa + vanilla + pinch of salt. Mix well for at least 20 minutes( fortunately my kitchen Aid is doing the mixing for me!) + add the yeast . Mix well and let the dough rest for 4 – 5 hours. Fry batter (use 2 spoons to drop batter into the pan) , turn the “fritoe”, do not overcook! Remove from the pan after 5-6 minutes or when both sides are brown . Roll over sugar and serve. I think this is best eaten when it is still hot…

20140304-184632.jpg