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Carnival pancakes

Carnival pancakes

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Carnival pancakes recipe of 24-02-2014 [Updated on 02-03-2017]

Carnival fritters are a classic dessert of Venetian origin that is prepared in this period, they are fried, soft and fragrant balls of batter, they are widespread throughout northern Italy and are prepared with countless variations, simple, stuffed with cream or chocolate or with raisins as in this case. My sister-in-law is Venetian and some time ago, asking her for some typical recipes of her family, she told me about these pancakes, in the dialect fritole inviting me to try them, in her part they are THE dessert of this time of year as for us in Naples they are chatter and the black pudding. Made, fried and tasted, the Venetian fritole will enter my family recipe book, they turned out very good and at my house they have already asked me to do them again. So I leave you to the recipe and greet you, today is a hard day at work, when you go away for a few days there is always a big backlog to recover so I run away, a kiss.


How to make carnival pancakes

Put the raisins in a bowl with the water and the cointreau and let it soften

Dissolve the brewer's yeast in a glass with the slightly warmed milk.

Put the flour, vanilla and sugar in a bowl, make a hole in the center and put the egg

Start kneading starting from the center then add the yeast dissolved in the milk, the grated lemon zest and the vanilla

Add the squeezed and dried raisins and mix the mixture.

Once you have a smooth dough, cover the bowl with plastic wrap and leave to rise for a couple of hours.

Heat the oil in a high-sided saucepan, then fry the walnuts obtained with the help of a teaspoon a few at a time.

Once golden, drain the carnival pancakes on absorbent paper.

Sprinkle them when still hot with sugar and serve

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