Venetian style fritters

Every year in Italy during Carnival time people use to make some particular cakes which are classic of their region. In Veneto these fritters are the most popular and, if you will visit this region in February, you will have the possibility to try them. If not, you can try to make them yourself at home. It's not so difficult!


  • plain flour 250 grams
  • brewer's yeast 20 grams
  • sugar 30 grams
  • eggs 1 unit
  • milk one glass of milk
  • raisins 30 grams
  • pine nuts 30 grams
  • lemon one lemon zest grated
  • rum one shot glass of ruhm
  • oil for frying
  • icing sugar
  • apples one apple cut into dices
150 minutes Total time
20 minutes Active time
Serves 6 persons
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Mix the crumbled yeast with milk at room temperature and whisk with 50 gr flour. Cover and set aside to rise. In the meanwhile, soak your raisins into warm water (or ruhm if you like it and you don't have children) for half an hour. When the dough has rised, add the rest of the flour, the egg, sugar, raisin drained and squeezed, pine nuts, the grated lemon zest, a pinch of salt and the apple diced. Work well the dough and leave it rest for one more hour. After it has rised, deep fry the dough spoon after spoon in oil. Serve the fritters with a sprinkle of icing sugar.

While deep frying, keep a glass of water near you, so as to rinse the spoon you use to pour the dough spoonfuls into the oil. 
In Venice, in the XVIII century, workers were organized in associations, called "guilds". In particular, there was a guild of fritter makers: pastry chefs specialized in making fritters! The famous Venetian playwrighter Carlo Goldoni was fond of these fritters. 

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