The Venetian Carnival pancakes they are delicious and soft pancakes of leavened dough enriched with Pine nuts And raisins. An ancient recipe that of fritole, as they are called in dialect, easy to make at home and a guarantee of success (and enthusiasm!). Irresistible as only i Carnival sweets they know how to be.
Ingrediants
- 500 g of Manitoba flour
- 25 g of fresh brewer’s yeast
- 150 g of warm milk
- 80 g of butter
- 2 large eggs at room temperature
- 80 g of granulated sugar
for 35-40 pancakes
- 50 g of grappa
- 120 g of sultanas
- 100 g of pine nuts
- 1 vanilla bean
- salt
- peanut oil for frying
- powdered sugar to decorate
How to prepare: Venetian Carnival fritters
The fritole or the Venetian Carnival pancakes they are soft and greedy leavened pancakes, mix with raisins and pine nuts. Delicious, they can be considered the symbol of the Venice Carnival.
There recipe of fritole is ancient, the first traces date back to Five hundred when Bartolomeo Scappi, Pope Pius V’s personal cook, wrote the “official” version. Until the end of the nineteenth century these pancakes were prepared by real professionals gathered in a guild – i fritoleri – and sold on the street or in the shops that sold sweets and wine, the malvasia.
Over the centuries the recipe has obviously changed and the Venetian Carnival pancakes they are prepared throughout the Veneto, but also in Friuli Venezia Giulia up to Istria, enriching themselves with ingredients. This is our version, raisin and pine nut pancakes easy to realize, very good.
Wanting to take a tour of the fried sweets of Carnival typical of the Italian tradition are the Neapolitan Graffe, the South Tyrolean Strauben and the Emilian Castagnole.
OTHER DELICIOUS RECIPES: Chatter, Fried Tagliatelle, Stuffed Damselfish
- Execution
- easy
- Preparation time
- 40 min
- Cooking time
-
30 min
- Rising time
-
2h – 4h
- Portions
-
6 – 8
How to prepare: Venetian Carnival fritters
To prepare the Venetian Carnival fritters, start dissolving the brewer’s yeast in half a glass of warm milk. Pour the flour into the bowl of the planetary mixer (or into a large bowl in which you will knead the dough by hand) and add the melted yeast, the lightly beaten eggs, the melted and cold butter, the remaining milk, the grappa, the sugar, the seeds of vanilla extracted from the berry and a pinch of salt.
With the hook hook mounted, knead until the dough is shiny and soft. Then add the pine nuts and raisins to the dough, previously soaked in water, squeezed and dried. Knead again to distribute the raisins and pine nuts evenly, then form a ball. Place it in a bowl, cover with cling film and let it rise for 2 to 4 hours in a warm place.
After the leavening time the dough will be doubled. Take small pieces, just over a walnut size, and fry them in deep oil at a temperature of 170 °.
When the pancakes are swollen and golden, drain them with a slotted spoon and pass them on absorbent paper. Arrange them on a serving dish and sprinkle with icing sugar. Serve the Venetian Carnival fritters when they are still hot or lukewarm.
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