Frittelle: Traditional Italian Christmas Eve Doughnuts
User Reviews
4.7
Frittelle: Traditional Italian Christmas Eve Doughnuts
Description
This recipe starts by activating yeast in lukewarm water, then mixing it with flour, salt, sugar, citrus juice, and zest to form a very sticky dough. Soaked raisins can be added for a fruity element. The dough is left to rise until doubled in size.
Frying is done in a deep pan of olive oil heated to medium-high, with oil temperature tested by dropping dough pieces before frying. Dough is stretched into a doughnut shape by hand, then fried until golden brown on all sides.
The resulting doughnuts combine the lightness of yeast bread with the crispiness of fried dough, enhanced by citrus aroma and optional sweetness from raisins. Traditionally enjoyed during Christmas Eve, they offer a festive treat with distinctive texture and flavor.
Olive oil type can vary; refined olive oil with some extra virgin is suggested. Oil amount depends on pan size. The sticky nature of the dough makes handling easier when two people work together—one forming doughnuts while the other fries.
Ingredients
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 Tbsp sugar
- ¾ tsp dried yeast
- 8 oz water lukewarm
- 1 Tbsp orange juice or lemon juice
- 1 tsp orange peel 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)
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
- The amount of olive oil needed depends on your pan size to allow proper frying.
- The dough can be made savory by omitting the sugar if desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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