Foodie Thursday: Carnevale!

Fritoe Venete

2 eggs
4-5 tablespoons caster sugar
2 tablespoons fruity extra virgin olive oil
4 tablespoons brandy
2 teaspoons baking powder
2 tablespoons lemon juice
1 tablespoon orange juice
zest of half a lemon
240 gr flour 
80-100 gr raisins (to soak the night before in brandy)
a handful of pine nuts

cooking oil for frying
icing sugar to finish 

Combine all dry ingredients in a bowl, do the same with the wet ones and pour them all together. Mix gently with a fork
You’ll get a soft and sticky dough, not workable by hands.
Heat the oil at about 160 ° and with two teaspoons put in small amounts of dough: the ideal quantity is about half a teaspoon. It seems like nothing but with the baking powder they will rise a lot.
Drain on kitchen paper and, after few minutes, sprinkle generously with powdered sugar.

Recipe and picture by Fragola e Limone

Foodie Thursday: Carnevale!

Fritoe Venete

2 eggs
4-5 tablespoons caster sugar
2 tablespoons fruity extra virgin olive oil
4 tablespoons brandy
2 teaspoons baking powder
2 tablespoons lemon juice
1 tablespoon orange juice
zest of half a lemon
240 gr flour
80-100 gr raisins (to soak the night before in brandy)
a handful of pine nuts

cooking oil for frying
icing sugar to finish

Combine all dry ingredients in a bowl, do the same with the wet ones and pour them all together. Mix gently with a fork
You’ll get a soft and sticky dough, not workable by hands.
Heat the oil at about 160 ° and with two teaspoons put in small amounts of dough: the ideal quantity is about half a teaspoon. It seems like nothing but with the baking powder they will rise a lot.
Drain on kitchen paper and, after few minutes, sprinkle generously with powdered sugar.

Recipe and picture by Fragola e Limone

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