Friday, February 1, 2019

Classic Italian Frittelle di Carnevale Recipe

Get ready for this year Carnival celebration 
with these classic Italian FRITTELLE: irresistible soft fried dough balls bursting with sweet raisins 

Classic Italian Frittelle di Carnevale

I know you want one of these Italian Frittelle.
And I bet when you try this recipe, you can't just eat ONE! 

These Italian 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. 
Traditional Italian frittelle di Carnevale

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!
Traditional Italian frittelle di Carnevale

Italy is the birthplace of the Carnevale, which makes February and March a great time to visit, especially Venezia.  
You'd be amazed by the stunning masks and world-famous costumes, the street parades, and the 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. 
Recipe Traditional Italian Frittelle
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. You can also add some pine nuts for extra flavor!
It can be easily done. Your choice :)


YIELD: about 20 frittelle
    • 1/2 cup (75 gr) of raisins
    • 1 cup (235 ml) of water
    • 1/2 cup (120 ml) of milk
    • 1 tablespoon (25 gr) of butter
    • 1 pinch of salt
    • 1/4 cup (50 gr) of sugar, plus more to sprinkle on top
    • 1 1/2 cup (190 gr) of flour, divided
    • 3 eggs
    • 1 teaspoon (5 gr) of baking powder
    • 1 orange, finely grated zest 


    TIME: about 1 hour

    Soak the raisins in hot water for about ten minutes, or until you work on the rest of the recipe.
    In a pan add the water, milk, butter, pinch of salt and sugar. Mix and bring to a slow boil.
    As soon as the butter is melted and the water/milk starts to boil add one cup of flour and mix well.
    Cook over medium heat for a few minutes, stirring often, until it starts to detach from the sides of pan. 

    Remove from the heat, move the batter to a large bowl and let it cool down for a few minutes.
    Add the eggs, one at a time, whisking in between, until smooth.
    Add the rest of the four (1/2 cup) and baking powder to the mixing bowl and mix again.
     Add the orange zest and raisins (well drained) and fold.
    Heat the oil (vegetable oil, canola oil or your favorite frying oil) in a large enough pan (don't fill more than half of the pan with oil). Test with a wooden spoon or a little piece of dough to see if the oil is ready for frying.The oil will be at the right temperature when little bubbles form around the spoon or the dough.
     Drop spoonfuls of batter in the hot oil and fry until golden brown. Make sure you don't fry too many frittelle at the same time. They need space to cook, and turn around. Remove from the oil and place on paper towels to drain the excess oil. Check the first fritter and make sure it's fully cooked inside. If not, lower the flame and cook for a little longer.
    Roll the frittelle in sugar, and enjoy!

    PRINTABLE RECIPE CARD: Classic Italian Frittelle di Carnevale


    1. So funny. In the Netherlands we call them 'oliebollen' and eat them espacially 31ste December and if any left on New years day.
      Best wishes Mariƫtte

      1. Thank you! These should be eaten all time of the year ... so good :)

    2. Just want to mention that the February 3,2017 post titled "Frittelle di Carnevale: Italian Carnival Fritters with Custard" contains no link to the custard recipe. Would love to have it. Thank you!

      1. THank you for catching that. Here is a link on my website for the same recipe - with custard cream link!!

    3. Unbelievably delicious, must make again soon. Thanks!

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    4. When is the best time to roll them in sugar? After they sit for a bit or right away?