Authentic Italian Fritelle: A Classic Venetian Doughnut Recipe

Ingredients

1.5 cups of all-purpose flour
1/4 cup of granulated sugar
1 teaspoon of baking powder
1/4 teaspoon of salt
2 large eggs
1/2 cup of whole milk
1 tablespoon of unsalted butter, melted
1 teaspoon of vanilla extract
Zest of 1 lemon
1 cup of raisins
Vegetable oil, for frying
Powdered sugar, for dusting

Steps and instructions

In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the eggs, milk, melted butter, vanilla extract, and lemon zest.
Gradually add the wet ingredients into the dry ingredients, stirring until the batter is smooth.
Add the raisins to the batter and mix well.
Heat the vegetable oil in a deep fryer or large, deep saucepan to 375 degrees F (190 degrees C).
Using a small ice cream scoop or two spoons, drop tablespoon-sized balls of batter into the hot oil.
Fry the fritelle in batches, turning occasionally, until golden brown, about 2-3 minutes.
Using a slotted spoon, remove the fritelle from the oil and drain on paper towels.
Dust the fritelle with powdered sugar while still warm.

Tools for making

Large bowl - For mixing the dry ingredients.
Whisk - To combine the wet ingredients.
Spoons - For stirring and mixing the batter.
Small ice cream scoop - To portion out the batter for frying.
Deep fryer or large, deep saucepan - To fry the fritelle.
Slotted spoon - For removing the fritelle from the oil.
Paper towels - To drain the fried fritelle.

Recipe variations

Replace the raisins with chopped nuts such as walnuts or almonds.
Add 1/2 teaspoon of ground cinnamon to the batter for a spiced flavor.
Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Try using buttermilk instead of whole milk for a tangier taste.
Add a tablespoon of rum or brandy to the batter for a boozy twist.
For a savory variation, omit the sugar and lemon zest, and instead add grated cheese, herbs, and spices to the batter.
Instead of frying, bake the fritelle in a preheated oven at 375 degrees F (190 degrees C) for about 15-20 minutes, or until golden brown.
For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
Replace the raisins with dried cranberries, currants, or chopped dried apricots.

Recipe overview

Indulge in a taste of Italy with this delightful recipe for Fritelle! Fritelle are Italian-style fried dough balls, similar to donuts, that are light, fluffy, and bursting with flavor. Our version includes a touch of lemon zest and a generous helping of raisins, all dusted with a sweet coating of powdered sugar. This recipe is relatively straightforward, and the result is a delicious treat that's perfect for dessert or a special breakfast. Expect to spend some time at the stove frying these little gems, but rest assured, the result is well worth it! Enjoy your homemade Fritelle hot and fresh for the best experience.

Common questions

Can I substitute the all-purpose flour with another type of flour?
Yes, you can substitute the all-purpose flour with whole wheat flour or gluten-free flour if desired. However, note that the texture and taste of the fritelle may vary.
Can I use a different type of sweetener instead of granulated sugar?
Yes, you can use alternative sweeteners like brown sugar, coconut sugar, or a sugar substitute. Just keep in mind that it may slightly alter the flavor of the fritelle.
Can I omit the raisins from the recipe?
Yes, you can omit the raisins if you prefer or replace them with other dried fruits like cranberries or chopped apricots.
Can I bake the fritelle instead of frying them?
Traditionally, fritelle are deep-fried for a crispy texture. However, you can try baking them at 375 degrees F (190 degrees C) for about 15-20 minutes or until golden brown. The texture will be different, but it can still be enjoyable.
How should I store the fritelle?
The best way to store the fritelle is in an airtight container at room temperature. They are best eaten within 1-2 days while still fresh and crispy.

Serving dishes and utensils

Mixing bowl - A large bowl for combining the dry and wet ingredients.
Whisk - Used for whisking together the eggs, milk, melted butter, vanilla extract, and lemon zest.
Spoon or Ice Cream Scoop - For dropping tablespoon-sized balls of batter into the hot oil.
Deep fryer or large, deep saucepan - Used for frying the fritelle.
Slotted spoon - Used for removing the fritelle from the oil.
Paper towels - For draining the fritelle after frying.
Sifter or Strainer - Optional, for dusting the fritelle with powdered sugar.

Origin stories

Fritelle, these sweet, delectable morsels, hail from the romantic city of Venice, Italy, where they are traditionally consumed during the much-anticipated Carnevale season. Imagine, if you will, the city’s winding canals and ornate masks, fluttering confetti, and laughter filling the air, punctuated by the delight that comes from biting into a warm Fritelle. Historically, they were made by the "fritoleri", a professional fryer guild that flourished in the 17th and 18th centuries in Venice. These artisans dedicated their craft to creating these sumptuous treats, and their legacy continues to be honoured today. Each bite transports you to the heart of a Venetian festival, filled with color, joy, and of course, the irresistible taste of tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.