My Frittelle di Carnevale are delicious Italian doughnuts which are traditionally enjoyed over the holidays. These Italian fried treats are packed with fragrant orange zest and sweet raisins before being fried and rolled in sugar.
Put the milk in a small saucepan and heat until you see steam rising and bubbles just forming on the sides. The milk shouldn’t boil. Remove from the heat and cool to lukewarm.
Whisk the active dry yeast and 1 teaspoon of the superfine sugar into the lukewarm milk. Allow to stand for 10 minutes until frothy.
Place the flour, remaining sugar, salt, egg, rum and finely grated zest of orange in a large bowl.
Add the yeast mixture and using a wooden spoon beat well for 5 minutes until a dough forms that is smooth and elastic. It will have the consistency of a thick batter.
Add the raisins to the batter and stir well.
Cover with plastic wrap and set aside in a warm place to rise until approximately doubled. This will take about an hour.
Place a frying pan with high sides on the heat. Fill with peanut oil until about 1 1/2 to 2 inches deep. Bring the oil to the temperature of 350ºF/180ºC.
Using a regular teaspoon (one that you stir your coffee with) scoop up a spoonful of the batter and with another spoon slide the dough directly into the hot oil.
The frittelle mustn’t become too dark, nor remain on the bottom, but fill with bubbles and immediately rise to the surface. Cook for about 1 minute and a half, turning with forks from time to time until golden brown, constantly checking that the oil doesn’t overheat, if necessary, remove it from the stove.
Then drain on absorbent paper.
When you have finished frying, place the extra sugar on a plate and roll the frittelle in granulated sugar covering all sides.
Notes
Tips for Success
Be sure to allow the milk to cool to lukewarm. This mean that you can put your finger into the milk and it feels neither hot nor cold.
If your room temperature is cold, the dough may take longer to rise.
To create a warm environment on a cold day, fill a baking pan with hot water and place into the bottom of a switched off oven. Put the bowl of dough on a rack above the pan of hot water and close the door. The warm steam will help the dough rise.
Softened the raisins in warm water for 10 minutes if needed.
I pour about 3 cups of peanut oil into the frying pan but very little is absorbed into the frittelle.
Regulate the heat constantly while deep frying so that the frittelle are neither too dark nor take too long to cook. It's just like pancakes - the first one or two may not work perfectly.
For more tips and information, please scroll up to read more.Please note that the nutritional information doesn't include oil because this is very dependant on the conditions of deep frying. If you have dietary concerns about fat in this recipe perhaps try my Pan di Spagna instead. This recipe is an adaption of my Doughnut Balls Recipe.