Fritole alla Veneziana

Fritole alla Veneziana

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  • 8 -10
  • Easy
  • 30 minutes, plus 1 hour’s soaking time
  • 20 minutes

Rome meets Venice. The tale goes that men in Rome would give their brides-to-be a large sugar-dusted maritozzo containing a ring. We liked the story so much that we combined the maritozzo with a classic Venetian fritter to create this dessert, perfect with a grappa and an espresso.


  • 100 g raisins
  • ½ cup dark rum
  • 500 g flour
  • 80 g sugar
  • 15 g yeast
  • 1 orange, zested
  • a pinch salt
  • 2 free-range eggs, beaten
  • 1 cup milk, warmed
  • 40 g pine nuts
  • sunflower oil, for frying
  • icing sugar, for dusting
  • For the filling:
  • 2 cups cream
  • 3 T icing sugar
  • 2 t vanilla paste

Cooking Instructions

1. Soak the raisins in the rum for at least an hour. Place the flour, sugar, yeast, orange zest and salt in the bowl of a stand mixer and make a well in the centre.

2. Break the eggs into the well and gently combine using a fork, then add the milk, raisins and pine nuts and mix using the dough hook until a sticky dough forms. Allow to prove until doubled in size and bubbly in texture.

3. Heat the oil in a large saucepan. Using a tablespoon, scoop the mixture into the oil, fry until golden and drain on kitchen paper. Work in batches so you don’t overcrowd the pan.

4. Cool, then cut in half making sure the top half is thinner than the bottom so that the cream doesn’t flatten too much.

5. To make the filling, whip the cream with the sugar and vanilla until thick, then spoon into a piping bag with a star-shaped nozzle. Pipe the cream onto each base, sandwich with the tops and dust with icing sugar.

Find more Italian recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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