Each region has its own fried Carnival and Venice is not far behind, far from it. The fritole, Venetian pancakes, the Carnival dessert of the lagoon, were prepared by the fritoleri already in the epoch of the Renaissance, and it was such an important activity that in 1600 a guild was born that guaranteed areas and rights of the families of the fritoleri.
Now, after the disappearance of this trade, the frìtole are prepared in the historical pastry shops of the city and in all the families, but the recipe remains for centuries the same – a soft dough of eggs, flour, sugar, raisins and pine nuts, fried in boiling oil and sprinkled with sugar – with the usual home and local variations that include the addition of creams, fruit, flowers and wild herbs .
Here is the recipe for fritole
Ingredients (for 6 people):
Crumble the yeast in a cup and dilute it in 3 tablespoons of warm water. Separately, soak the raisins in the water.
Sift the flour, mix it with the sugar and a pinch of salt. Place it in a fountain, add eggs, rum and baking powder.
Stir, adding the warm milk, until the batter is thick. Drain the raisins and dry and add to the mixture.
Let it rise until the volume is doubled. At this point put a pan on the stove with very hot oil and pour the dough into tables. When they are dark enough, drain them with a skimmer, dry them with the excess oil and sprinkle with sugar.
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