Frittelle (Venetian Fritole)
Fritole are classic Venetian doughnuts, deep-fried and often enriched with raisins, pine nuts, and occasionally filled with pastry cream or zabaione.
- 280g Plain Flour
- 20g Fresh Yeast (or 7g dried yeast)
- 4 Egg Yolks
- 20g Butter
- 250ml Whole Milk
- Zest of one Lemon
- 25g Pine Nuts
- 40g Sultanas
- Vegetable oil for frying
- Icing sugar for dusting
Method
- Dissolve the yeast in warm milk with a tablespoon of sugar and flour. Let it sit briefly.
- Dissolve the yeast in warm milk with a tablespoon of sugar and flour. Let it sit briefly.
- Step 3 In a large bowl, mix flour, butter, egg yolks, sugar, lemon zest, and a pinch of salt until well combined.
- Step 4 Incorporate the yeast mixture into the bowl, mixing thoroughly. Cover and let it rest for about 30 minutes until it doubles in size.
- Step 5 Add soaked sultanas and pine nuts to the dough.
- Step 6 Heat oil to 160°C (320°F). Drop a spoonful of the mixture into the hot oil, frying until golden brown.
- Step 7 Drain on paper towels and dust with icing sugar before serving.
Galani (Crostoli or Chiacchiere)
Galani are thin, crispy fried pastries dusted with powdered sugar, known for their light and airy texture.
- 400g Plain Flour
- 60g Sugar
- 50g Bbutter (softened)
- 2 Eggs
- 1 Glass of dry white wine
- Pinch of salt
- Vegetable oil for frying
- Icing sugar for dusting
Method
- On a work surface, combine flour and salt, creating a well in the centre.
- Add sugar and softened butter into the well, mixing until crumbly.
- Incorporate eggs, blending thoroughly, then gradually add wine to form a smooth, elastic dough.
- Cover the dough with a cloth and let it rest for at least an hour.
- Roll out the dough very thinly and cut into rectangular strips, making a small slit in the centre of each.
- Fry a few strips at a time in hot oil until they puff up and attain a light golden hue.
- Drain on paper towels and, once cooled, dust generously with icing sugar.