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Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup raisins or sultanas (optional)
• Zest of 1 lemon (optional)
• Vegetable oil, for frying
• Powdered sugar, for dusting

In every bite of Frittelle, there’s a sprinkle of Venetian carnival, a dash of Italian tradition, and a sweet whisper of culinary delight.

Tony Lisandrelli

Instructions:

Prepare the Batter:

In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt.

In a separate bowl, whisk together the eggs, milk, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.

If using, fold in the raisins or sultanas and lemon zest.

In a deep fryer or large, heavy saucepan, heat about 2 inches of vegetable oil to 350°F (180°C).

Carefully drop spoonfuls of batter into the hot oil, working in batches to avoid overcrowding.

Fry the frittelle, turning occasionally, until they are golden brown and cooked through, about 3-4 minutes per batch.

Use a slotted spoon to transfer the frittelle to a plate lined with paper towels to drain any excess oil.

Dust the warm frittelle with powdered sugar and serve immediately.

Tips:

For a variation, you can fill the frittelle with pastry cream, whipped cream, or chocolate hazelnut spread after frying.

Frittelle are best enjoyed fresh but can be stored in an airtight container at room temperature for up to one day.

Buon Appetito! Enjoy the sweet indulgence of homemade Frittelle, a traditional Venetian treat that brings the joy of Carnival to your table!

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