Carnival fritters authentic recipe
Carnival fritters, also called “fritoe” in the Serenissima (Venice) which since the times of the Republic boasts the original tradition and recipe. Sweet fritters are produced during this period throughout Italy, but only in the Venetian territory do we even see the establishment of a trade association in the 1600s, that of the “fritoleri“. But not only: “ea fritoa” was elected as “national dessert” in the 1700s!
The ancient fritters recipe (here “fritole”) dates back to 1300, according to the first record we have, kept at the Canatense Library in Rome. Throughout Italy, different types of sweet Carnival fritters evolve and are prepared, varying in dough composition. Typical of Tuscany are, for example, rice fritters, while semolina ones represent the Emilia and Bologna area, and in Naples potato doughnuts are fried.
On average, we cannot define them as a low-calorie dish (about 420 kcal per 100 g) and precisely for this reason, over time variants that provide for oven cooking have also developed. The ingredients of Venetian fritters are: flour, milk, eggs, sugar, brewer's yeast, raisins, lemon (or orange) peel, and salt.
