Venice was basking in the sun last weekend, just in time for Easter. You could definitely eat breakfast outside on my favorite campo in the neighborhood, Campo della Bragora in Castello. I love the spring morning light flooding this wide campo and its oleander bushes that will soon be covered with white vanilla-scented blossoms. Read More
We always look forward to the last week of March when – usually – the first produce (le primizie) growing on the Lagoon islands is arriving at the markets in Venice. On the blog, we inaugurate this special time by introducing you to a favorite fish recipe accompanied by candied tomatoes. Read More
One cake recipe is traditional and the other is “modern” and inventive. But then, the colors of Father’s Day in Venice are tinted with red, the color of love. Read More
Neatly arranged. Pale green ones next to those with a glowing yellow hue. Ruby red and soft, speckled red, linden green. Vegetables in Venice come in many facets in the early spring, their color reflecting what we can expect in the days to come. Read More
In, March we start celebrating spring cuisine in Venice. This is the month ushering in the official spring feasts which will last until mid-June. Read More
In the last few days, Venice was hit by a very cold spell, you may have seen images of the city and Lagoon covered by snow 😦 The good news is that this white blanket has gone. Read More
Frittelles don’t just disappear from Venetian pastry stores over night just because Carnival is over ! They are still present in our family kitchen and in many others in Venice. Read More
In the last few years, frittelles have taken the culinary stage of Carnival in Venice, and there’s a good reason why they were so successful 🙂 After all, le fritoe, as frittelles are called in Venetian, have been the Venetian National Sweet ever since the 13th century.
But then, frittelles, prepared in the Venetian manner, taste great and soft and so warming on a humid Venetian winter day. So last weekend, we sorted through our family recipe journals and the books in our library. There’s an incredible variety of frittelles and other pastries eaten during Carnival in Venice, and the good news is, you can still eat them today at some pastry stores and cafes in town. Read more in our article dedicated to the story of the Venetian Carnival cakes.
Every family in Venice have their own recipe for fritoa, and now we are sharing ours with you. Hope you’ll enjoy it! Do try it, frittelles can be prepared in less than 90 minutes and that means, they qualify for breakfast !
LE VENEZIANE – VENETIAN FRITTELLES
AN EASY RECIPE WHICH YOU WILL BE ABLE TO PREPARE IN UNDER 90 MINUTES !
180 gr flour (universal type), 8 gr yeast, 1/16 liter of milk, 1 egg, 3 spoonfuls of grappa, vanilla sugar, 10 gr butter, a pinch of salt, 5 spoonfuls of granulated sugar and 1 teaspoon cinnamon powder.
In a bowl, carefully work the yeast and one spoonful granulated sugar into the warm milk. Add flour, grappa, vanilla sugar, butter and a hint of salt. Mix well and cover the bowl with a towel. Leave in a warm place until the the dough has doubled in size (it takes approximately one hour). With a spoon, form little heaps of dough and fry them in sun flower oil. Coat your fritole with a mixture of granulated sugar and cinnamon powder.
Like in the cover picture, you could prepare ricotta all’acqua di rose – rose-flavored ricotta, to add an exotic flavor to your frittelles. And that’s no invention of ours – that was the original crema with which the frittelles were filled.
PS – My article, originally published on the Liquid Press, tells more about the history of Venetian sweet pastries. Click here to read it.
Download ten healthy cooking tips from Venice !