Venetian fritters are delicious fried sweets typical of Venetian tradition. They are soft and fragrant, enriched with raisins and pine nuts. Tasty to enjoy also for breakfast or a snack.
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Wash the raisins, dry them, place them in a cup and pour a shot of liqueur over them
Mix the flour and granulated sugar in a large bowl, make a well in the center and pour in the yeast dissolved in half a glass of lukewarm water; then add more lukewarm water until you have a soft and elastic dough
Lightly salt it and add the grated lemon zest, pine nuts, candied citron cut into slices or cubes, the raisins and all the liqueur
With a wooden spoon, work the mixture well for about half an hour (if you have a stand mixer, use it for this step, beating the dough for 15 minutes)
Cover the bowl with plastic wrap and place it in a warm place, leaving the dough to rise for five or six hours
After this time, work it again for a few minutes, adding a little water (or milk) if needed until you obtain a rather fluid batter
Fry the fritters by the spoonful in plenty of hot oil and lard, taking care to brown them but not burn them
As soon as they are ready, remove them with a slotted spoon, drain them well and place them on a tray covered with paper towels, then while still hot coat them in vanilla sugar
Serve immediately, accompanied by Malvasia
Deep pan
Slotted spoon
Paper towels
Italia, Veneto
| Energy (kcal) | 331.71 |
| Carbohydrates (g) | 69.05 |
| of which Sugars (g) | 25.61 |
| Fat (g) | 3.53 |
| of which Saturates (g) | 0.28 |
| Protein (g) | 9.01 |
| Fiber (g) | 2.57 |
| Sale (g) | 0.5 |
