Venetian fritters
Father to son the recipe that varied from family to family and that has been handed down to the present day. Venetian fritters are very similar to carnival fritters and there are many versions, some with raisins, others with pine nuts or dried fruit and even with custard or chocolate. Today I decided to offer you the classic Venetian fritters recipe, without too many frills and with raisins which is one of the simplest but also most popular versions of all the carnival sweets that you can find around. Venetian fritters can be baked in the oven but only fried if you don't want to ruin a recipe of such an ancient tradition. So arm yourself with patience, pans and peanut oil and start preparing the Venetian fritters with me! Ah... And now... Well, fasten your apron...!
Ingredients
250 g flour125 ml Milk35 g Sugar1 egg1 Lemon zest8 g Fresh brewer's yeast100 g raisinsPeanut oilsugar (for the coating)
Preparation
Soak the raisins in warm water for a few minutes, then drain and dry well with paper towels. Heat the milk slightly, it should be lukewarm, neither hot nor too cold. Dissolve the crumbled brewer's yeastin lukewarm milk and stir with a teaspoon. Take a few tablespoons of flour from the total for the recipe and mix them with the milk with the baking powder. Cover the bowl and let it rest for about 20 minutes until it has doubled in volume and ripples have formed on the surface. Once the dough has risen, add the whole egg and let it absorb, then add the sugar, the grated lemon zest and the remaining flour, kneading well with a spoon or your hands until you get a homogeneous mixture. Finally, add the raisins and smooth out all the mixture for the Venetian fritters. Let all the mixture for the Venetian fritters rest covered with a clean cloth for about 1 hour in a dry and sheltered place until it has doubled in volume. Once the dough has risen, put plenty of peanut oil in a narrow, high-sided pot and heat it up. When the oil is hot (you can check the temperature with a toothpick, if dipping it starts to bubble the oil will be ready for frying) oil a spoon and take small portions of dough that you will dip in the hot oil. Fry the Venetian fritters for about 5/10 minutes until they are golden on the surface. Drain the Venetian fritters on paper towels and then pass them still hot in a small bowl with the granulated sugar so that it sticks to the fritters.
NoteYou can replace the raisins with chocolate chips or chopped nuts. If you always fry with peanut oil, your fried foods will be golden and dry because it maintains the temperature better. Do not heat the oil excessively otherwise the Venetian fritters will become cooked immediately inside and will be raw inside, the fritters must have time to rise during cooking.
Father to son the recipe that varied from family to family and that has been handed down to the present day. Venetian fritters are very similar to carnival fritters and there are many versions, some with raisins, others with pine nuts or dried fruit and even with custard or chocolate. Today I decided to offer you the classic Venetian fritters recipe, without too many frills and with raisins which is one of the simplest but also most popular versions of all the carnival sweets that you can find around. Venetian fritters can be baked in the oven but only fried if you don't want to ruin a recipe of such an ancient tradition. So arm yourself with patience, pans and peanut oil and start preparing the Venetian fritters with me! Ah... And now... Well, fasten your apron...!
Ingredients
250 g flour
125 ml Milk
35 g Sugar
1 egg
1 Lemon zest
8 g Fresh brewer's yeast
100 g raisins
Peanut oil
sugar (for the coating)
Preparation
Soak the raisins in warm water for a few minutes, then drain and dry well with paper towels. Heat the milk slightly, it should be lukewarm, neither hot nor too cold. Dissolve the crumbled brewer's yeastin lukewarm milk and stir with a teaspoon. Take a few tablespoons of flour from the total for the recipe and mix them with the milk with the baking powder. Cover the bowl and let it rest for about 20 minutes until it has doubled in volume and ripples have formed on the surface. Once the dough has risen, add the whole egg and let it absorb, then add the sugar, the grated lemon zest and the remaining flour, kneading well with a spoon or your hands until you get a homogeneous mixture. Finally, add the raisins and smooth out all the mixture for the Venetian fritters. Let all the mixture for the Venetian fritters rest covered with a clean cloth for about 1 hour in a dry and sheltered place until it has doubled in volume. Once the dough has risen, put plenty of peanut oil in a narrow, high-sided pot and heat it up. When the oil is hot (you can check the temperature with a toothpick, if dipping it starts to bubble the oil will be ready for frying) oil a spoon and take small portions of dough that you will dip in the hot oil. Fry the Venetian fritters for about 5/10 minutes until they are golden on the surface. Drain the Venetian fritters on paper towels and then pass them still hot in a small bowl with the granulated sugar so that it sticks to the fritters.
Note
You can replace the raisins with chocolate chips or chopped nuts. If you always fry with peanut oil, your fried foods will be golden and dry because it maintains the temperature better. Do not heat the oil excessively otherwise the Venetian fritters will become cooked immediately inside and will be raw inside, the fritters must have time to rise during cooking.
No comments:
Post a Comment