Apple and Raisin Fritters (Frittelle), a Venetian Carnival Delight

5 Feb

Carnival is a festive holiday for Roman Catholics. It marks the beginning of Lent, a 40-day period of fasting and sacrifice. In fact, the origin of the word “Carnival” is from the Latin “carne-levare,” literally “to remove the meat.” The festivities start about two weeks before Ash Wednesday and end the day before it. This year, Carnival will run from Saturday, February 6th to Tuesday, February 16th.

Select cities with Catholic populations are famous for their elaborate Carnival celebrations, most notably Rio De Janeiro, New Orleans and Venice. However, there are several small towns that are also known for annual Carnival parades, including the small city, Sciacca, which is close to my village in Sicily. Every city has a unique style for celebrating that has developed over time.

In Venice, Carnival has been celebrated for centuries. The first documented carnival took place there in 1296, but its actual date of inception remains unknown.

I have never experienced the Carnival of Venice, and can only imagine the magical feel that must exude from this picturesque port city as swarms of opulent masked paraders take to the winding canals and bridge-lined streets.

So, in light of the upcoming festivities, here is my version of the recipe for Frittelle, a traditional Venetian sweet snack that is prepared for Carnival. Frittelle (this in the plural from of the word) are fried dough fritters filled with apples and raisins (although some recipes I’ve seen also include pine nuts).

INGREDIENTS:

4 apples, cores, peeled, diced

1/4 cup sugar

1 1/2 cups flour

1 teaspoon cinnamon

pinch of salt

3 large eggs – separated

1 cup milk

1 teaspoon baking powder

1 teaspoon of vanilla

1/2 cup raisins, soaked in water (try soaking them in orange flower water for added flavor)

Powdered sugar for finishing

Vegetable Oil for frying (add some ghee for a buttery taste)

DIRECTIONS:

1. Mix the sugar and apples in a bowl. Set aside.

2 Mix the flour with the cinnamon, baking soda, salt and egg yolks. Stir with a rubber spatula. Dont’ use a wisk, the batter will get stuck inside it.

3. Add the milk to the batter. Mix thoroughly.

3. In another bowl, whip the egg whites until stiff.

4. Fold the egg whites into the flour mixture. Add the raisins. Then, add the apples, but make sure to exclude any liquid from the apples that might have collected in the bowl. Mix together.

5. Heat the oil for frying. Then, using a ladle, add 3-4 tablespoon portions of the batter to the oil. Fry until golden. If small pieces of the batter form in the oil, make sure to remove them with a slotted spoon, so they won’t burn.

6. When cooked, place on a paper-towel lined dish to drain off some of the oil. Serve warm topped with powdered sugar.