Venice Recipes and Curiosities
from the Venetian Cuisine

Fritoe de Toni Trolese

Toni Trolese's Doughnuts

Ingredients:

½ kg. 00 wheat flour

150 cc. water

two eggs

30 grs. brewer“s yeast

60 grs. caster sugar

aromas:
one rum or lemon phial and one small bag of vanillin

250 grs. raisins

1 smal bag of pine-seeds

100 grs. cedrini (cube-sliced candied orange/lemon peel)

10 grs salt

abundant frying oil

Modus Operandi

Stir sugar and yeast with the water, warmed in a capacious pot. Slowly add the flour, then the eggs and aromas, stirring well for some minutes.

Add the raisins, the pine-seeds, the cedrini. Stir well for some minutes more and add the salt. Stir energically again for few minutes, then let the dough stand for about an hour.

Bring oil to high temperature in a frying pan, choose one not too wide but deep, so that the doughnuts may float in the oil; Do not fry too much doughnuts at a time, because half way through they must be turned upside down to complete cooking.
The doughnuts are pushed with a finger from a spoon wet with water into the hot oil (not boiling indeed).

In the oil, the doughnuts will rise to an almost sferical shape; When they will be browned both sides, in a more or less dark hazel colour, dry them in blotting paper and sprinkle each doughnut with caster sugar all around. Serve in salad bowls.

Fritoe de Toni Trolese

Toni Trolese“s Doughnuts

Along with the Galani or Crostoli, the Fritoe are the most typical Carnival sweets in Venezia.
This recipe was passed to me by Toni Trolese, one of my father“s friends, that is actually 95^er, and lives in fondamenta di Cannaregio.