Italian Dessert Italian Pastries


Just in time for fat tuesday, here I am with my recipe of fritters.

The original recipe comes from the magazine La Cucina Italiana, February issue: these are fritters from Veneto, north of Italy.

I have only changed part of all purpose flour with chestnut flour, and the result is not only the colour, dark brown in this case, but also the flavour, delicate and a little bit sweeter than usual.



Doses for two large dishes of fritters.


250gr (1.125cup – 9oz) flour 

250gr (1.125cup – 9oz) chestnut flour

300gr (1.3cup – 10.4oz) milk

100gr (0.5cup – 3.5oz) raisins

80gr (0.4cup – 3.2oz) sugar

80gr (0.4cup – 3.2oz) pine nuts

20gr (0.7oz) brewer’s yeast

3 eggs

1 small glass of grappa 

a pinch of salt 

peanut oil




Put raisins in a bowl and leave to soak in warm water for about 20 minutes.

Warm up a little 200gr (7oz) of milk and melt yeast. In a large bowl mix together with a whisk both flours, sugar and salt, then add eggs one at a time.

Pour in milk/yeast mixture, the remaining milk and knead.

Leave to rise for at least one hour in a warm place (for example, in the oven, turned off).

After this time, add pine nuts, raisins (well drained and dried with a cloth) and grappa.

Next, heat the oil over a highish heat in the frying pan and, when it’s shimmering hot, cook the fritters over a medium heat (using a spoon to pour in the dough) for 45-60 seconds each side, or until brown.

Lift them and leave to drain on baking paper.

Serve warm sprinkled with icing sugar.







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