St. Joseph’s Fritters, a not-so-sweet and rather humble dessert that made us kids very happy. I’m talking about at least 55/60 years ago. A Sicilian dessert that is generally prepared to celebrate St. Joseph, but really any time is good to make it. My mom didn’t have a stand mixer and made this dough by hand. Her fritters, made on March 19th, were delicious; I still haven’t found the exact taste they had. I find myself making them at a particular time that’s not conventional, and I must say that, at least in my thoughts, I feel her close. This is the spirit of my preparation. Of course, raisins are essential, they are the key to all the flavor that makes the difference.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Father's Day, St. Joseph
- Energy 176.33 (Kcal)
- Carbohydrates 41.11 (g) of which sugars 4.30 (g)
- Proteins 4.35 (g)
- Fat 0.84 (g) of which saturated 0.20 (g)of which unsaturated 0.60 (g)
- Fibers 5.91 (g)
- Sodium 54.59 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients needed to make the fritters
- 2 1/3 cups flour
- 1 1/3 cups water
- 0.28 oz fresh brewer's yeast
- 2 tbsps sugar
- 1 pinch salt
- 3 1/8 oz raisins
Tools to make the fritters
- Stand Mixer
- Saucepan
- Tongs
- Small Bowl
Steps to make St. Joseph’s Fritters
Before starting the preparation of the fritters, soak the raisins in hot water for 30 minutes. Place the flour and sugar in a stand mixer, crumble the yeast and add water with a pinch of salt. Mix well and add the squeezed raisins. Remove the hook from the mixer and before letting the dough rest for 2 hours, fold it a couple of times vigorously by hand. Cover with plastic wrap and then place under a wool blanket to rest.
Heat peanut oil to 320°F in a saucepan and, when it is ready, start dropping small portions of the mixture with a spoon as they will puff up. Cook 3 at a time, turning them continuously to cook evenly.
Drain them from excess oil and roll them in sugar. Here they are ready: St. Joseph’s Fritters.
Tips
I recommend also making Brioche col tuppo, a Sicilian recipe: here is the recipe.
https://blog.giallozafferano.it/vaipinacucina/brioche-col-tuppo-ricetta-siciliana/
https://blog.giallozafferano.it/vaipinacucina/brioche-col-tuppo-ricetta-siciliana/
https://blog.giallozafferano.it/vaipinacucina/brioche-col-tuppo-ricetta-siciliana/
https://blog.giallozafferano.it/vaipinacucina/brioche-col-tuppo-ricetta-siciliana/
FAQ (Frequently Asked Questions)
Is it necessary to add raisins to St. Joseph’s fritters?
Yes, of course, the original Sicilian recipe includes it, but if you really don’t like raisins, it’s better to prepare another dessert without it.
