Fritole Veneziane (Venetian Carnival Fritters with Raisins)
Why this recipe works
- Classic yeasted batter: A short rise gives the batter enough aeration to fry into light, rounded fritters rather than dense dough balls.
- Sweet but not heavy: The sugar coating keeps the finish simple, while lemon zest lifts the richness of the fried batter.
- Crisp outside, tender inside: Frying spoonfuls of batter in steady hot oil creates a golden exterior while keeping the centre soft and airy.
Get the most out of this recipe
Timing notes
- Let the batter rise properly: The batter should look puffy and aerated before frying; if the room is cool, it may need a little longer than the suggested rise time.
- Best served warm: Fritole are at their lightest soon after frying, when the outside is still crisp and the sugar coating clings well.
Common mistakes
- Watch the oil temperature: Keep the oil close to 175°C (345°F). Cooler oil makes the fritters greasy, while hotter oil can brown them before the centre cooks through.
- Fry in small batches: Adding too many spoonfuls at once drops the oil temperature and makes it harder for the fritters to cook evenly.
Ingredient notes
- Raisins or sultanas: Raisins give a deeper dried-fruit flavour, while sultanas make a slightly lighter, juicier alternative.
- Use lukewarm milk: The milk should feel warm rather than hot so the yeast can activate without being damaged.
Make-ahead tips
- Eat them the day they are fried: Although they can be stored, fritole have the best texture on the day they are made.
- Refresh before serving: Reheat cooled fritters on a baking tray at 180°C (355°F) until piping hot, then toss again with a little caster sugar.
Equipment you'll need
Ingredients
Instructions
- Warm the whole milk until just lukewarm, about 35°C, so it feels warm but not hot to the touch. Whisk in the instant yeast and 25 g of the caster sugar, then leave for 5 minutes until slightly foamy.
- In a mixing bowl, whisk together the plain flour and fine sea salt. Make a well, add the eggs, vanilla extract and the yeasted milk, then whisk to a thick, smooth batter.
- Stir in the raisins until evenly distributed. Cover the bowl and leave the batter to rise in a warm place until puffy and aerated, about 60 minutes.
- Pour the sunflower oil into a large pot to a depth of about 5 to 6 cm and heat to 175°C (345°F). Using two spoons, drop heaped spoonfuls of batter into the oil, frying in batches so the temperature stays steady.
- Fry for 3 to 4 minutes, turning once or twice, until the fritters are deep golden and cooked through. Lift out and drain briefly, then repeat with the remaining batter.
- Finely zest the lemon. Toss the hot fritters with the remaining caster sugar and the lemon zest, then serve warm.
Recipe notes
Tips
- Keep the oil close to 175°C (345°F); if it is cooler the fritters will absorb oil, and if it is hotter they will brown before cooking through.
- If the batter seems very stiff after rising, whisk in a splash of whole milk to loosen it so it drops easily from a spoon.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs stamped with the British Lion mark.
Substitutions
- Replace the raisin with sultana for a slightly juicier, lighter fruit.
- Replace the vanilla extract with the finely grated zest of a second lemon for a brighter citrus finish.
Storage
- Refrigerate up to 2 days
- Best eaten the day they are made. Store cooled fritters in an airtight container; reheat on a baking tray at 180°C (355°F) for 6 to 8 minutes until piping hot, then re-toss with a little caster sugar. Freeze in a single layer, then bag; reheat from frozen at 180°C (355°F) for 10 to 12 minutes.
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Recipe overview
- Servings: 4 servings
- Yield: Venetian carnival fritters
- Total time: 1h 45min (30min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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