Traditional Carnival Fritters: Frittole from Trieste Recipe

The one and only period of the year during which I indulge in fried sweets is Carnival. Usually I can’t stand the smell of fried food in the house, but I don’t know why I adore it so much when it’s Carnival! I guess that the reason is that it reminds me of when I was a child, and how every year I used to dress up with a different costume that my great-aunt, who was a tailor, sewed for me. With my costume on I used to follow my town’s Carnival parade, immersed in a cheerful and carefree atmosphere, sniffing the Carnival Frittelle smell that hung in the air. How is Carnival celebrated in your country? (Francesca)

Are you looking for some other Carnival Italian traditional recipes? Take a look HERE



Preparation time: 15Cooking time: 20-30 min
Total time: 45min
Carnival Frittole Recipe from Venice


  • 3 eggs
  • 6 tbsp sugar
  • 16g baking powder
  • 250g ricotta cheese
  • 2 tbsp of Rhum Liquor
  • 6 -7 tbsp flour
  • a handful of raisins
  • icing sugar to decorate

To fry: peanut oil

To decorate: icing sugar


  • Soak the raisins in hot water for about ten minutes. In a bowl, mix all the ingredients together except the raisins. Mix until obtaining a smooth batter. Drain the raisins and mix them in the batter.
  • Heat the frying oil in a large enough pan. Don’t fill more than half of the pan with oil. Test with a little piece of dough to see if the oil is ready for frying.The oil will be at the right temperature when little bubbles forms around the dough.
  • Then drop spoonfuls of batter in the oil and fry until golden brown. Make sure you don’t fry too many frittelle at the same time. They need space to cook, and turn around. Remove from the oil and place on paper towel to drain the excess oil. 
  • Let them cool and serve with a sprinkle of icing sugar.

Carnival Frittole Recipe from Venice - the dough
Carnival Frittole Recipe from Venice in the making

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