Ricette FRITTELLO

Fried sweets are a symbol of Carnival. We call them by many different names depending on the region, but they all refer to the same delicious fried treats—filled with custard or zabaglione, sometimes soft and fluffy, made with rice or apples, or in many other traditional ways.

We created FRITTELLO, a mix specially developed for various types of fritters, with the main goal of minimizing oil absorption during frying—but that’s not all! With FRITTELLO, your fried sweets will be tempting, light, and easy to digest.

FRITTELLO is packed in 5 kg boxes (product code: 2115).

Below are our recipes using FRITTELLO.

Basic Fritters Recipe

FRITTELLO  g  1000

Warm water (approx. 30°C)  g 2200

PREPARATION: Mix FRITTELLO and water for 4–5 minutes in a stand mixer using a paddle at high speed until you obtain a smooth, shiny, and homogeneous batter.

Fry in oil at 170–180°C for 8–10 minutes, depending on the size, using a dispenser or spoon to portion the batter.

If desired, fill with pastry cream or zabaglione, and dust with powdered sugar (preferably non-hygroscopic, such as VELO BENE).

Zeppole Recipe

FRITTELLO  g  1000

Warm water (approx. 30°C)  g  2000

PREPARATION: Mix FRITTELLO and water for 4–5 minutes in a stand mixer using a paddle at high speed.

Using a piping bag with a star nozzle, pipe rings and fry in oil at 170–180°C.

After frying, roll in granulated sugar.

Venetian Fritters (Fritole) Recipe

FRITTELLO  g  500

Leavened dough flour  g  500

Warm water (approx. 30°C)  g  1500

Raisins  g  200

PREPARATION: Mix FRITTELLO and water for 3–4 minutes in a stand mixer using a paddle at high speed.

Gently fold in the raisins at the end. Drop 3–4 cm discs onto parchment paper. Carefully flip the paper and slide the discs into oil at 175°C.

Once fried, fill as desired and dust with powdered sugar.

Ricotta Fritters Recipe

FRITTELLO  g  1000

Ricotta cheese  g  800

Warm water (approx. 30°C)  g  1600

Raisins  g  300

Lemon flavoring  Q.S. (to taste)

PREPARATION: Mix FRITTELLO, ricotta, and water for 3–4 minutes in a stand mixer using a paddle at high speed.

Add the flavoring. Then fold in the raisins at the end.

Shape into small balls as desired and fry in oil at 180°C.

Rice Fritters Recipe

FRITTELLO  g  1000

Cooked rice  g  2000

Warm water (approx. 30°C)  g  2000

Vanilla/orange flavoring  Q.S. (to taste)

PREPARATION: Mix FRITTELLO and water for 3–4 minutes in a stand mixer using a paddle at high speed.

Add the flavoring. Gently fold in the pre-cooked and drained rice at the end.

Drop portions into oil at 180°C and fry just until done.

Apple Fritters Recipe

FRITTELLO  g  500

Soft wheat flour  g  500

Warm water (approx. 30°C)  g  1500

Diced apples  g  500

PREPARATION: Mix FRITTELLO, flour, and water for 3–4 minutes in a stand mixer using a paddle at high speed.

Gently fold in the diced apples at the end. Drop 3–4 cm discs onto parchment paper. Carefully flip the paper and slide the discs into oil at 175°C.

Once fried, fill as desired and dust with powdered sugar.