Frìtole Veneziane

frìtole veneziane

You Might Also Like

2 Comments

  • Reply Lisa February 28, 2017 at 7:37 am

    How fabulous, Flavia! I love the sound of them being stuffed with pinenuts and raisins. The Venetian history of making them is extremely interesting. Thank goodness the recipe survived, even if the group of fritolèri who made them didn’t!

  • Reply Rosemarie February 28, 2017 at 8:31 am

    I’ve been eyeing these very Venetian fritters (with the pinoli and uva passa in them) in a recipe book I’ve had for a long time now. It’s really interesting how many Carnival treats are in essence ‘street foods’ (i.e. they were made by professional fryers for Carnival and distributed/sold on the streets as part of the celebrations). Didn’t realise that the guild of fritoleri was so exclusive!

    Anyway, your fritole look just wonderful as does your recipe (some very important instructions regarding deep-frying and organising your work station!). I’d like to take a break from deep fried sweets next month ( St Joseph’s Day and its zeppole are sure tempting me though!) but I’ve bookmarked your recipe for Carnival next year!

  • Leave a Reply