Authentic Italian Frittelle di Carnevale Recipe

Ingredients

2 cups of all-purpose flour
2 teaspoons of baking powder
1/4 cup of granulated sugar
1/8 teaspoon of salt
2 eggs
1 cup of whole milk
1 teaspoon of pure vanilla extract
1 tablespoon of rum
1/2 cup of raisins
1/4 cup of pine nuts
Zest of 1 orange
Zest of 1 lemon
1 quart of vegetable oil, for frying
Additional granulated sugar, for dusting

Steps and instructions

In a large bowl, combine the flour, baking powder, sugar, and salt.
In a separate bowl, whisk together the eggs, milk, vanilla extract, and rum.
Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter is formed.
Add the raisins, pine nuts, orange zest, and lemon zest to the batter. Stir until these ingredients are evenly distributed.
Cover the batter and let it rest for about 2 hours at room temperature.
Heat the vegetable oil in a large pot or deep fryer to 375°F (190°C).
Drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot.
Fry the frittelle until they are golden brown, about 3-4 minutes, then remove them with a slotted spoon and drain on paper towels.
While the frittelle are still warm, roll them in granulated sugar to coat.
Allow the frittelle to cool slightly before serving.

Tools for making

Large bowl - For mixing the dry ingredients and wet ingredients together.
Whisk - To combine the eggs, milk, vanilla extract, and rum.
Spoon - To mix the batter and incorporate the raisins, pine nuts, orange zest, and lemon zest.
Pot or deep fryer - For frying the frittelle in hot oil.
Slotted spoon - To remove the fried frittelle from the oil.
Paper towels - To drain the excess oil from the fried frittelle.

Recipe variations

Use whole wheat flour or gluten-free flour instead of all-purpose flour for a healthier or gluten-free version.
Replace the raisins with chopped dried fruits like cranberries, apricots, or cherries.
Add a tablespoon of cocoa powder to the batter for a chocolate twist.
Include a pinch of ground cinnamon or nutmeg for warm and cozy flavors.
Swap the rum with almond extract or orange blossom water for different aromatic notes.
Instead of frying, bake the frittelle in the oven for a lighter version.
Add a tablespoon of grated coconut or chopped nuts for extra texture.
For a savory option, omit the sugar and add grated cheese, herbs, and spices to the batter.
Try dipping the frittelle in a chocolate or caramel sauce for a decadent treat.
Make mini frittelle by using a smaller portion of batter and fry them until golden and puffy.

Recipe overview

Delight in the flavors and textures of Frittelle di Carnevale, a traditional Italian dessert often enjoyed during the Carnival season. These sweet, fried dough balls are packed with a beautiful combination of raisins, pine nuts, and citrus zest, and then rolled in sugar for an extra touch of sweetness. Although frittelle require a bit of resting time for the batter, the actual cooking process is quick and straightforward. The end result is a batch of crispy, golden brown treats that are wonderfully soft and fluffy on the inside. This recipe is sure to transport you to the vibrant festivities of an Italian Carnevale!

Common questions

Can I use a different type of flour? It is recommended to use all-purpose flour for this recipe as it provides the best texture and flavor.
Can I substitute raisins with other dried fruits? Yes, you can substitute raisins with other dried fruits like currants or chopped dried apricots.
Can I omit the rum from the recipe? Yes, if you prefer not to use rum, you can omit it or substitute it with an equal amount of milk.
Can I use a different type of oil for frying? Yes, you can use other neutral-flavored oils like canola or peanut oil instead of vegetable oil.
Can I make the batter ahead of time? It is best to make the batter just before frying as the leavening agents will lose their effectiveness over time.
Can I freeze the frittelle? Yes, you can freeze the cooked frittelle. Allow them to cool completely, then store them in an airtight container or freezer bag for up to 1 month. To reheat, thaw them and warm them in the oven or microwave.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the dry and wet ingredients.
Whisk - Used for whisking together the eggs, milk, vanilla extract, and rum.
Measuring Cups - To accurately measure the flour, sugar, milk, and rum.
Measuring Spoons - For precise measurement of baking powder, salt, and vanilla extract.
Spatula - To mix the batter and scrape the sides of the bowl.
Slotted Spoon - Used for removing the fried frittelle from the oil.
Paper Towels - For draining the excess oil from the fried frittelle.
Deep Pot or Fryer - To heat the vegetable oil and fry the frittelle.

Origin stories

Frittelle di Carnevale are an integral part of the Italian celebration of Carnevale, a grand festival marked by parades, masquerade balls, entertainment, music, and parties. Dating back to the 13th century, this festive treat was once a luxury item, enjoyed exclusively by the Venetian nobility. Over time, however, these delightful fritters made their way into the homes and hearts of people from all walks of life. It's said that every baker in Venice has a special, secret recipe for Frittelle di Carnevale, which they guard with their lives. Despite their variations, all frittelle share the common signature of being dusted with sugar, symbolic of the snow covering Venice during the winter season. So, as you savor these sweet treats, remember you're partaking in a centuries-old tradition, passed down through generations.

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.