Fritole

Fritole are a type of small fried doughnuts enriched with raisins and served warm, covered in powdered sugar. They are very popular in Slovenian Istria, where they are typically enjoyed around Christmas.

Presumably they are related to the Venetian frittelle, ‘fritoea or fritola’ in dialect, which have always been considered the national dessert of the Serenissima Republic (which also included the coast of modern day Slovenia). However, in Veneto they are a carnival treat.

The first recipe for fritelle dates back to the second half of the 1300s and is preserved in the Casanatense National Library in Rome. In Venice they were prepared only by special tradesmen called fritoleri, who formed an association that ensured each of them their own exclusive sales area, which was then strictly passed from father to son, along with the profession.

In 1700, frittelle were fried in oil or pork fat, sprinkled with sugar, and then strung on a skewer that allowed them to be eaten without getting dirty. With time many versions of the recipe appeared in Venice: from the traditional ones, empty or filled either with raisins or pine nuts, to the richer ones filled with custard or chocolate; up to the variations with fruit, flowers and herbs. But one thing remains constant — they are delicious.

Istrska kulinarika

History of the Queen of Venice Carnival: Frittella!

Recipe

Ingredients:

• 500 g flour

• 9 g instant yeast

• 300 g milk

• 70 g sugar

• 20 g butter

• 2 egg yolks

• 50 ml spiced rum

• zest of 1 lemon

• 80 g raisins or 250 g grated apples

• pinch of salt

• oil for frying, powdered sugar

Instructions:

1. In a bowl, combine flour and yeast.

2. Heat the milk, sugar, rum, and butter in a sauce pan until butter is melted.

3. Once the milk mixture is sufficiently cool, add 2 egg yolks and lemon zest, and mix.

4. Add the milk mixture to the flour mixture and mix well. Before the dough is smooth, add the raisins or grated apples. Continue mixing until you get a uniform mixture.

5. Cover with plastic wrap and let rest in a warm place for 60 minutes.

6. Heat oil at least 5cm deep in a deep fryer or a large Dutch oven to 180C (360 F).

7. Take a small spoon and dip it into the oil so that it heats up. Then take a spoonful of dough and put it into the oil. Repeat until there is no more room in the pan.

8. Once the bottom side becomes golden brown, turn each fritola around and fry on the other side.

9. Once fritole are golden brown, take them out and place them on a rack.

10. Serve warm, sprinkled with powdered sugar.