San Martino fritters are a traditional Sicilian recipe for the Saint’s feast on November 11th, easy to make and irresistible.
Tasty and fragrant due to the presence of raisins and fennel seeds, based on re-milled durum wheat semolina flour, a humble dish, but truly irresistible, without eggs and without sugar in the dough. Try them with a nice glass of new wine!
Read how to make San Martino fritters with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 4 – 6 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2 cups re-milled durum wheat semolina flour
- 1 tsp instant dry yeast
- 1 cup water (approximately)
- 1 oz sultana raisins
- 1 tbsp fennel seeds
- sugar
- ground cinnamon
- salt
- oil (for frying)
Preparation of San Martino Fritters
Place the raisins in a small bowl, cover them with hot water, and let them rest for twenty minutes.
In a large bowl, mix the re-milled durum wheat semolina flour with the instant dry yeast.
Add the water gradually, stirring continuously with a whisk, until you obtain a thick but fluid mixture (more water may be needed, depending on the absorbency of the flour).Add the well-drained raisins, fennel seeds, and a pinch of salt to the mixture, stir thoroughly, and cover the bowl with plastic wrap.
Let it rest in a warm, draft-free place for two to three hours, until the mixture has doubled in volume.Once risen, heat plenty of oil for frying in a high-sided pan.
Fry spoonfuls of the batter a few at a time, for a few minutes, until golden brown.
Remove your San Martino fritters with a slotted spoon and let them drain excess oil on a plate lined with kitchen paper or paper towels for a few minutes.
Quickly roll them in sugar mixed with a little cinnamon while they are still hot.
Serve immediately.
Notes
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