FRITTELLE

These are most delicious fried balls of dough that are typically served around Carnevale time in February. They go by different names and, depending on what region you come from, the dough is sometimes leavened (using yeast) and sometimes not. This recipe is for the ones without yeast, which ends up resulting in a lighter and airier frittelle, that are often filled with a verity of fillings - pastry cream, chocolate cream, coffee flavoured cream and my favourite, zabaglione. This is a recipe I have been using for a long time, it is similar to the one made on a show called Alex Polizzi’s Secret Italy. The picture below was taken in Venice not so long ago. We were quite happy to sample as many flavours of frittolli as we could find.

HERE IS WHAT YOU NEED:

150 g flour

3 eggs

250 ml water

60 g butter

50 g granulated sugar

zest of 1 orange or lemon

pinch of salt

raisins (if using), 1/4 cup or to taste

oil for frying

icing sugar

If using, place raisins in a small bowl or cup and cover them with warm water or rum for about 10 to 15 minutes.

Place a pan over medium heat and add water, sugar, salt, zest and butter.

Slowly bring it to boil and then add all the flour at once, mixing vigorously, keeping the pan on the heat, using a wooden spoon, until the mixture pulls away from the sides of the pan.

Take the pan off the heat and let cool slightly.

Once the mixture is slightly cooled, mix in the eggs, one at the time, until well incorporated and smooth. (If using raisins, drain them, then add them at this point).

Add enough oil to a pan to come 3 to 4 inches up the sides of the pan. Heat the oil (place a handle of a wooden spoon into the oil, if small bubbles appear around the spoon, then its ready - or until oil it 170 C).

Using two teaspoons, gently drop the batter mixture into the oil and fry until golden on all sides. Do not overcrowd the pan, the balls will increase in size while frying. You will find that the balls will start flipping over by themselves, but help them turn with a spoon to cook on all sides. If they are getting too dark too quickly, lower the temperature, you want them to be cooked through (always check the first one if the inside is fully cooked).

Once done, remove them to a paper towel to drain the excess oil and continue with frying the rest.

Sprinkle with powdered sugar before serving. They are best eaten straight away. You can also fill them with variety of fillings at this time.

Enjoy!