Fried dough balls with raisins are traditional fried sweets prepared for Carnival. Here's how to make them. Let's talk about a recipe from Italy.
Fried dough balls with raisins are a typical dessert for the Carnival period. From north to south, there are many similar recipes that differ in ingredients or the way they rise. The recipe we propose today does not require rising, so you can prepare the dough, fry the dough balls and then enjoy them in a fairly short time.
Those who know Italian culinary tradition better will notice similarities with Venetian fritters, known as fritole. However, that recipe uses brewer's yeast, which is why the dough must be left to rise for at least an hour before cooking.
We loved the fluffy texture and perfect frying of these Carnival fried dough balls with raisins. They are similar to apple and raisin doughnuts, which you can also add to this recipe by cutting the apples into cubes and incorporating them into the dough. Another ingredient that would make them even more similar to the Venetian recipe is pine nuts.
However, there are many sweets with raisins and not all of them are strictly linked to Carnival. For example, St. Martin's doughnuts (prepared in November) and St. Joseph's doughnuts (made on Father's Day).
Ingredients
110 g granulated sugar
3 eggs
150 ml whole milk
1 packet baking powder
1 organic lemon
100 g raisins
oil for frying – as needed
For finishing granulated sugar – to taste
Preparation
Meanwhile, put the eggs and sugar in a bowl and mix them with a mixer. Gradually add the milk and the grated lemon zest, continuing to mix.
Sift the flour together with the baking powder and gradually add it to the mixture, stirring with a wooden spoon or with a mixer at low speed.
Finally, incorporate the raisins after squeezing them well.
Meanwhile, heat a generous amount of oil in a suitable pan for frying. The ideal temperature is around 170°C.
Using a tablespoon, take a little dough and let it fall into the hot oil, helping yourself with a second spoon (be careful of splashes). Fry a few doughnuts at a time so as not to lower the oil temperature too much. Turn them occasionally with a skimmer to brown evenly.
When they are well puffed up and golden, remove them and place them on a plate with absorbent paper. Then roll them in granulated sugar and serve.
Buon appetito a tutti!
