The Venetian apple and raisin fritters are the undisputed symbol of Carnival, a fried dessert that embodies all the warmth of tradition. In this vegetarian recipe, diced apple and raisins soaked in grappa make every bite moist and fragrant, while slow leavening ensures incredible lightness. Preparing the Venetian apple and raisin fritters at home is a gesture of love that fills the kitchen with an irresistible aroma of lemon and sugar. It is a classic of festive natural cuisine, perfect to share with friends and family to celebrate together with joy.
If you’re looking for more recipes for Carnival days, try grandma’s chiacchere or the Carnival fritters. You can also try the large fritters to be filled or the Nutella ravioli or even the very simple castagnole.
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OTHER SUPER DELICIOUS FRITTERS
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for the preparation of Venetian apple and raisin fritters
- 1/4 oz brewer's yeast
- 2 cups All-purpose flour
- 1 medium egg
- 3/4 cup Milk
- 1 apple
- 1 tbsp Grappa
- 2 tbsps Raisins
- 1 lemon zest
- 1/4 cup Sugar
- 1 pinch Salt
- 1 qt frying oil
Preparation of Venetian apple and raisin fritters
Dissolve the brewer’s yeast in warm milk by adding 30 g of flour taken from the total. Mix well and let it rest for about half an hour in a warm place until the batter starts to bubble, indicating active leavening.
Meanwhile, soak the raisins in grappa (or warm water if you prefer). Add the remaining sifted flour, sugar, egg, lemon zest, and a pinch of salt to the leavened batter. Add the diced apple (after peeling it) and well-drained raisins. If you like, now is the time to add 30 g of pine nuts for an even richer touch of natural cuisine.
Cover the dough and let it rise until it is well puffed and doubled in volume. Heat the frying oil in a large deep-sided pan. When the oil is hot, scoop small amounts of dough and gently drop them in, a few at a time, to avoid lowering the oil’s temperature.
Fry the Venetian apple and raisin fritters by turning them often until they are evenly golden. Drain them with a slotted spoon on absorbent paper to remove excess oil and, while still warm, roll them in granulated sugar. Serve them immediately to enjoy their maximum crispness.
Tips for Perfect Results
Oil Temperature: For perfect frying, the oil should be around 340°F to 350°F. If you don’t have a thermometer, test with a toothpick: if it sizzles immediately, it’s ready.
Apple Dice: Cut the apple into very small pieces so they will cook perfectly alongside the batter during the brief frying.
Leavening: Do not rush; good leavening makes the fritters fluffy and light inside, preventing them from absorbing too much oil.
Delicious Variants
Cream Filling: You can fill the fritters with a bit of cream to make them even more indulgent once they are warm.
Without Alcohol: You can soak the raisins in apple or orange juice instead of grappa.
Powdered Sugar: If you don’t like crunchy granulated sugar, you can simply dust them with powdered sugar.
Storage
Immediate Consumption: Fritters are exceptional when freshly made. If there are leftovers, they keep for one day in a paper bag but will lose some crispness.
Do Not Freeze: Being a fried and leavened product, freezing is not recommended.
Now It’s Your Turn!
Have you already started preparing the Venetian apple and raisin fritters for this Carnival? It’s a recipe that immediately brings joy and fills the house with a festive atmosphere.
If you try them, take a picture of your golden clouds and share it on social media tagging me: I love seeing your creations! I’m waiting for your comments to know if you also add pine nuts or if you prefer them “plain”.
Frequently Asked Questions
Can I use dry yeast?
Yes, you can use about 1 teaspoon of dry brewer’s yeast instead of fresh, mixing it directly with the flour.
Why are the fritters raw inside?
Probably the oil is too hot: the outside darkens quickly, but the heat doesn’t reach the center. Lower the flame slightly.
Can they be baked?
This recipe is specific for frying; for baking, you would need a more consistent dough, similar to that of sweet buns.
