Cooking with Manuela: Classic Italian FrittelleFebruary 1, 2019
Get ready for this year Carnival celebration
with these irresistible soft fried dough bursting with sweet raisins
I know you want it.
And I bet when you try this recipe, you can’t eat only ONE!
These frittelle are simply irresistible. Soft on the inside and perfectly crispy on the outside. Sweetened with flavorful raisins and orange zest. Fried to perfection and rolled in sugar.
I know. I know what you’re thinking. I’m going to lure you into trying this recipe which is going to kill your diet!? Well… maybe! But Carnevale is just once a year, so now is the time to go crazy and indulge in one (or many!) of these frittelle. You won’t regret it!
Italy is the birthplace of the Carnevale, which makes February a great time to visit, especially Venezia. You’d be amazed by the stunning masks and world famous costumes, the street parades and all-day parties.
If you were in Venezia right now, walking along the canals and down the calli, you’d be enticed by the aroma of fried dough coming from every pasticceria around.
And for everyone else NOT in Italy now (sorry!), I got a recipe for you, so you can recreate these traditional frittelle in your own kitchen.
I posted a frittelle recipe before, remember? Maybe not, it’s been a couple of years. But that recipe has been recently publish on Honest Cooking. You can check it out here.
Today’s recipe is slightly different from that one. As usual, I try to change ingredients and experiment to improve myself. So here is what I came up with.
No semolino flour in this recipe, just regular all-purpose flour. This gives a less dense (heavy) dough.
I replaced some of the milk with water, for an even lighter result (but the difference I think is minimal).
And I added raisins for extra flavor. But I didn’t filled them with custard cream.
It can be easily done. Your choice 🙂