The Carnival is a festival of joy, art and tradition. And what better way to celebrate it than with one of the most iconic desserts in the Venetian tradition? Venetian Carnival fritters (or “fritoe”) are the symbol of the Carnival, loved for their rich taste and irresistible softness. This year, our chef patissier decided to make this delicacy, following the traditional recipe to pay homage to the city of Venice.

INGREDIENTS

For the dough:

• 400 g 00 flour
• 100 g sultanas
• 100 g pine nuts
• 1 tablespoon sugar
• 2 eggs
• 1 glass of lukewarm milk (approx. 200 ml, to be adjusted)
• 1 shot of rum or grappa
• 30 g fresh brewer’s yeast
• A pinch of salt

For frying and decorating:

• Peanut seed oil
• Icing sugar or caster sugar

HOW TO PREPARE

The process starts with the preparation of the main ingredients. The sultanas are rinsed under running water and soaked in lukewarm water, before being set aside while the fresh brewer’s yeast is carefully dissolved in a cup of lukewarm water until smooth and ready to be incorporated into the dough.

The next step is to create the base: the sifted flour is mixed with sugar and a pinch of salt, then arranged into a heap to incorporate the eggs, rum, or grappa, and the previously prepared yeast. The ingredients are carefully mixed, gradually adding warm milk until a thick, even batter is obtained, perfect for retaining all the flavours.

At this point, the well-dried sultanas and pine nuts are gently incorporated to add a touch of natural sweetness. Once the dough is ready, it is covered and left to rise in a warm place until it doubles in volume, a process that takes about 1-2 hours.

When the dough has risen well, it is fried: plenty of peanut oil is brought to temperature (about 170-180°C), and the dough is scooped out in spoonfuls to form the pancakes. During cooking, each fritter swells and takes on a perfect golden colour. With a skimmer, they are carefully turned to ensure even cooking.

Once ready, the fritters are drained and placed on blotting paper to remove excess oil. The final touch is a generous sprinkling of icing sugar, which makes them irresistible. Served still warm, they release all their flavour and fragrance, turning into a work of pastry art perfect for celebrating the Carnival.