Fritelles are an essential Venetian specialty, traditionally prepared during the Venice Carnival.
These sweet doughnuts are closely linked to the festivities and spirit of Carnival. They are a real treat for the taste buds of locals and visitors alike.
Fritelle dough is usually enriched with raisins, pine nuts and citrus zest.
The frying and presentation of fritelles is an art in itself, reflecting Italian know-how.
Once fried to a golden color, these sweets are often dusted with powdered sugar, providing a seductive contrast between the crisp exterior and the soft interior.
Venice's world-famous Carnival is an opportunity to celebrate with typical dishes such as fritelles. Fritelles add to the magic and sparkle of this historic festival.
Key points
- Fritelles are Venetian fritters, essential for Carnival.
- The dough is embellished with ingredients such as raisins and citrus zest.
- Fried and sprinkled with sugar, they are crisp and soft.
Ingredients and Dough Preparation
Making frittelle, traditional fritters Italian carnivalIt requires meticulous selection of ingredients and rigorous preparation of the dough.
Choice of ingredients
Dry ingredients:
- 500 g of flour (type 00 or T45)
- 120 g of sugar powdered
- A pinch of salt
Liquid and other ingredients:
- 370 ml of milk lukewarm
- 25 g of fresh yeast or a sachet of dry yeast
- 2 eggs
- 1/2 glass of rum or grappa
- Zest of a lemon
- 90 g of raisins
- 50 g of pine nuts
- 5 cl orange blossom water (optional)
For cooking:
- Sunflower oil
Base preparation
- Yeast activationDissolve yeast in warm milk. Let stand until the mixture foams slightly, a sign that the yeast is active.
- Mixing ingredientsIn a large bowl, mix 100 g of the flour with the milk-yeast mixture. Cover with a tea towel and leave the sourdough to rest for about 20 minutes.
- Adding elementsOnce the leaven has risen, add the eggs, sugar, salt, remaining flour and flavourings (rum, lemon zest, raisins, pine nuts, orange blossom water). Mix vigorously until smooth.
- Resting the doughCover the bowl with a clean cloth and leave the dough to rest in a warm, draught-free place, until it doubles in volume, which usually takes 1-2 hours.
Using the right proportions and respecting the resting stages are crucial for light, airy frittelle.
Once the dough is ready, it can be fried in portions in hot oil to make delicious golden fritters.
Frying and Presentation Techniques
The success of Italian frittelle lies as much in the frying technique as in the presentation.
A perfectly fried frittelle is golden and crispy on the outside, yet soft on the inside.
The Frying Method
Frying frittelle requires special attention to the oil temperature.
Quality oil must be heated to an optimal temperature before dipping the leavened dough. This temperature is generally between 170°C and 180°C.
Once in the oil, the frittelle swell and need to be turned over to ensure even coloring.
They are removed from the fryer when they reach a golden hue, then drained on paper towels. paper towel to remove excess oil.
Presentation and Support
After frying, the frittelle are usually sprinkled with powdered sugar to add a touch of sweetness that contrasts with the neutral taste of the dough.
In some cases, they can be garnished or accompanied by pastry cream for richer rendering.
Served at parades or simply as an everyday treat, well-presented frittelle are a feast for the eyes as well as the palate.
Frequently asked questions about Italian fritelle
Fritelle are a culinary symbol of Italian carnival, varying from region to region. Let's discover the subtleties of this traditional pastry.
What are the main ingredients in a traditional Venetian fritelle recipe?
Traditional Venetian fritelle are made with flour, sugar, yeast and eggs, and are often garnished with raisins or pine nuts. Some versions may include cream or rum to enhance the flavor.
How to prepare typical Italian savoury fritelle?
To make savoury fritelle, add ingredients such as grated cheese, herbs or even pieces of cold meats to your basic dough. Then fry until golden brown.
What's the difference between Sicilian fritelle and classic Italian fritters?
Sicilian fritelle are distinguished by their slightly dense texture and a flavor that blends sweetness and citrus. In contrast, classic Italian fritters, known as zeppole or bomboloni depending on the region, are often airier and filled with cream or jam.
Is there a fritelle variant that's ideal for aperitifs?
Yes, for an aperitifIf you're on the go, opt for small, crispy vegetable or cheese fritelle. They're perfect for dipping in a sauce, or enjoying on their own with a glass of Prosecco.
What are Corsican fritelle and how are they cooked?
Corsican fritelle, or brocciu fritters, are made with brocciu, a sheep's or goat's milk cheese, mixed with flour, eggs and sugar. Cooked in hot oil, they have a crispy exterior and a melting center.
Is it possible to make fritelle in chip form, and if so, how?
You can create fritelle chips by thinning the dough. Then cut into small disks before frying. These chips can be seasoned with salt, herbs or grated cheese for an original snack.