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Venetian Fritters

Servings:
Makes 7 to 8 dozen Servings
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Ingredients

  • 2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 4 tablespoon unsalted butter, softened
  • 3 tablespoon large eggs
  • 1 quart vegetable oil for frying
  • 2 tablespoon grated orange peel

Preparation

Baking Directions:

1.

Place the flour on a work surface or in a bowl.

Make a well in the center and place the sugar, salt, butter and eggs in the well.

Gradually draw in the flour to make a soft dough.

2.

Knead the dough briefly on a well-floured surface by folding it over on itself several times, using a spatula if the dough is sticky.

Flour the dough lightly and wrap in plastic.

Allow the dough to rest at room temperature for about 1 hour.

3.

Divide the dough into 4 pieces.

Flour the surface and the dough lightly and roll it out as thin as possible, dusting with flour and moving the dough often so that it does not stick to the surface or the rolling pin.

4.

Cut the dough into 1 1/2 x 3-inch rectangles with a pastry wheel.

Slash the center of each rectangle parallel to the long ends and pass one of the short ends through it to form a knot.

5.

Heat the oil to 350 degrees and fry the fritters few at a time until they are a deep gold.

Remove the fritters from the oil with a slotted spoon and drain them on a cookie sheet lined with paper towels.

6.

Cool the fritters, dust with the confectioner’s sugar, grated orange peel, and arrange on a platter.