Soft Sicilian San Martino fritters. Our collection dedicated to Sicilian cuisine and grandma’s recipes gains a new quick autumn recipe: soft San Martino fritters, with raisins and fennel. Between air-fryer roasted chestnuts or coal-roasted chestnuts on the stove, Sicilian San Martino cookies and a nice glass of sweet wine, we celebrate November 11 also adding the sfince di San Martino — soft, tempting, fragrant and definitely one leads to another! Making San Martino fritters is easy: you’ll only need water, flour, yeast and, if you like, raisins and fennel, and in a short time and without stress you will prepare these delightful autumn sweets. Ready? Let’s go to the kitchen — but before we roll up our sleeves, remember that if you want to stay updated on my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, San Martino
Ingredients to make soft San Martino fritters
- 1 3/4 cups re-milled durum wheat semolina
- 1 1/4 cups water (warm)
- 1/3 1/8 tsp salt (less than half a teaspoon)
- 1 tsp active dry yeast (or 12 g fresh (about 1/2 oz))
- 1/3 cup raisins
- 1 tsp fennel seeds
- pinch ground cinnamon
- to taste granulated sugar
- as needed high-oleic sunflower oil (sold in supermarkets as frying oil)
Tools
- Bowl
- Deep frying pan or pot
Steps to make San Martini fritters
For the fritters you should use re-milled durum wheat semolina; if you can’t find it, use flour and reduce the amount of water used a little.
Put the water, flour and yeast in a large bowl, mix for a couple of minutes and cover with a tea towel. Let rest for 5 minutes,
then add the salt, mix and fold in the raisins (I prefer not to rehydrate them — I think the flavor benefits) and the fennel seeds.
Stir with a spoon for 5 minutes until you get an elastic, homogeneous dough. Put it in a warm place to rise for at least 90 minutes, or until doubled. After the time and once risen, heat a pot with deep oil and with wet hands or a spoon take small portions of dough and drop them into the hot oil (338°F).
Fry the fritters until they are golden brown,
remove them with a slotted spoon and place them on paper towels. While still hot, roll them in granulated sugar so it adheres well and transfer them to a suitable plate. Add a little cinnamon.
If you can, serve the fritters still hot and fragrant — you’ll see how delicious they are!
These fritters are great hot, but can also be enjoyed cold and pair wonderfully with chestnuts and sweet wine.
Storage notes and tips
Consume the fritters the same day and before they go stale (like bread).
You can replace the raisins and fennel seeds with apples, or make the fritters with just water, salt, yeast and flour — they will still be good even without additions.
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