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Venetian Fritters (Parve)
Ingredients
- 4 scarce cups 00, pastry or AP flour
- 25 gr active yeast
- 1/3 cup sugar
- ½ cup liquor, such as rhum or grappa
- 1/2 cup sultana or raisins
- 1/3 cup pine nuts
- grated zest of one orange
- 1 ½ tablespoons candied citron (or lemon)
- pinch of salt
- 1/2 cup warm water
- abundant oil for frying (a mild olive oil or peanut oil)
- powder sugar to decorate
Directions
Soak the raisins in the liquor for for 30 minutes, and drain well.
Dissolve the yeast in warm water (never use cold water!); add 1/2 of the flour and allow to rest for 30 minutes in a warm area.
Combine with the rest of the ingredients into a batter just slightly thicker than waffle batter.
Allow to rest for 3 hours.
Heat at least 3” of peanut or mild olive oil in a wide heavy pan with tall sides, and fry by dropping spoonfuls of the batter into the hot oil. Do not drop too many spoonfuls at the same time, or they will stick to each other and also cool down the oil, with a greasy and soggy result.
Fry in batches until golden brown, draining on a double or triple layer of paper towel.
Dust with sugar and serve immediately.
Buon appetito!
https://dinnerinvenice.com/2011/12/06/venetian-fritters-parve/
I have not seen every part of the world, but I believe Venice’s Grand Canal is ieendd a unique landscape, not just the sensation of one.Is there another city where canals are the streets?