Frittelle: Traditional Italian Christmas Eve Doughnuts

Name: Frittelle: Traditional Italian Christmas Eve Doughnuts
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 24 serving
Ingredients: 2 cups all purpose flour; ¼ tsp salt; 1 Tbsp sugar; ¾ tsp dried yeast; 8 oz water; 1 Tbsp orange or lemon juice; 1 tsp orange or lemon peel; ½ cup raisins; ¼ cup sugar; 13 oz olive oil

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4.7

333 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
40 mins
Servings
24
Calories
57 kcal
Course
Dessert
Cuisine
Italian

Frittelle: Traditional Italian Christmas Eve Doughnuts

Kira Payne

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Light and puffy fried doughnuts made from bread dough, rolled in sugar. Totally delicious and addictive. A traditional Italian Christmas Eve treat!

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Ingredients

Servings

2 cups all purpose flour
¼ tsp salt
1 Tbsp sugar
¾ tsp dried yeast
8 oz water lukewarm
1 Tbsp orange or lemon juice
1 tsp orange or lemon peel
½ cup raisins soaked in rum, optional
¼ cup sugar
13 oz olive oil any olive oil works, but I like Costco's olive oil (refined olive oil with 15% extra virgin)

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Instructions

Put the yeast in the water and set aside for 5 minutes.
Place the flour, salt and sugar in a bowl; mix together and after the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time).
Cover with plastic wrap and let rise until at least doubled.
Place the oil into a deep pan (I used a wok) and heat to a medium high temperature.
Test the oil by dropping a tiny piece of dough into it: if it doesn't begin to fry right away, the oil is too cold; if the dough browns too quickly, lower the heat as the oil is too hot.
When the oil temperature is correct, take a piece of dough (it will be very sticky) and pull into a doughnut shape with a hole in the center.
Drop into the hot oil and continue to make more. It is helpful to have another person frying the doughnuts while one person is shaping them, as it just too difficult to do both things at once, since the dough is so sticky.
The frittelle will rise and cook quickly, so turn them as soon as they begin to brown on one side. Once they are cooked, remove them from the oil and place on paper-towel lined plate for a minute or two.
Dip the frittelle into the sugar and cover completely. Place on a serving plate. Best eaten the same day.

Notes

You can make these savory, too. Just omit the sugar.
Quantity of olive oil will depend on how large or small your pot or pan is to fry the frittelle.

Nutrition Information

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Serving 2 Calories 57kcal (3%) Carbohydrates 13g (4%) Protein 1g (2%) Fat 0.1g (0%) Saturated Fat 0.02g (0%) Polyunsaturated Fat 0.05g Monounsaturated Fat 0.01g Sodium 26mg (1%) Potassium 37mg (1%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 0.2IU (0%) Vitamin C 0.2mg (0%) Calcium 3mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 57 kcal

% Daily Value*

Serving	2
Calories	57kcal	3%
Carbohydrates	13g	4%
Protein	1g	2%
Fat	0.1g	0%
Saturated Fat	0.02g	0%
Polyunsaturated Fat	0.05g	0%
Monounsaturated Fat	0.01g	0%
Sodium	26mg	1%
Potassium	37mg	1%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	0.2IU	0%
Vitamin C	0.2mg	0%
Calcium	3mg	0%
Iron	1mg	6%