by rebecca deangelis

Frittelle or Fritole are the undisputed queen of Venetian sweets. Fritole are essentially beignets that have been baked or fried and filled with cream. The fritole has been the national dessert of Venice since the days of the Serenissima Republic, but their popularity stretches west even to the outskirts of Milan.


In a bowl, place yeast, a pinch of sugar, and 1/2 cup of warmed milk and mix until combined. Let the mixture sit at room temperature for about 10 minutes.


Add flour, the remaining quarter cup of milk, sugar, egg, salt, and vanilla and mix together. Let mixture sit with a towel covering it for about 45 minutes or until it's almost triples in size.


In a large saucepan, heat the oil to 375F. Carefully spoon golf ball size portions of dough into the oil. After about one minute, turn the balls so that they brown evenly. When the dough turns golden brown, remove from the oil using tongs or a slotted spoon. Place on paper towel to remove excess oil. 


Enjoy simply with powdered sugar, or cut the balls in half and fill with any type of cream or gelato!