Venetian frìtole

8
30 minutes

Ingredients

Frìtole

  • 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

Method

1
To start making the frìtole, soak the raisins in liqueur and leave to plump up for 5 minutes
2
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
3
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
4
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
5
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
6
Allow the frìtole to cool before dusting them with icing sugar. They are best enjoyed freshly made