Venetian frìtole

30 minutes



  • 100g of raisins
  • 120ml of grappa, eu de vie or anise liqueur
  • 500g of plain flour, sifted
  • 1 pinch of sea salt
  • 15g of active dry yeast
  • 80g of caster sugar
  • 1 unwaxed lemon, zested
  • 2 eggs, medium, lightly beaten
  • 40g of pine nuts
  • 250g of whole milk, warmed
  • 1l sunflower oil, for frying
  • icing sugar, for dusting


To start making the frìtole, soak the raisins in liqueur and leave to plump up for 5 minutes
In a large bowl, combine the flour, sugar, salt, yeast and lemon zest. Make a well in the centre and break the eggs into it, then, using a fork, start to incorporate them into the flour mix. Add the pine nuts, raisins with their soaking liquid and the milk and mix everything until it comes together into a sticky dough
Cover the bowl with a clean tea towel and set it in a warm place to rise for about 1 1/2 to 2 hours, or until doubled in size and very bubbly on the surface
Next, heat the oil in a deep, medium-sized skillet set over a low-medium heat. Once hot (180°C), start shaping your frìtole using 2 tablespoons. Grab a dollop of dough as big as a walnut and give it a round-ish shape using both spoons, then slip it into the hot oil
Repeat in batches of 5–6 at the time, frying the frìtole on both sides until dark brown all over and cooked through, for about 4 minutes. Drain with a slotted spoon and transfer to a large plate lined with absorbent paper towels
Allow the frìtole to cool before dusting them with icing sugar. They are best enjoyed freshly made