Frittole Veneziane: A Sweet Carnival Surprise Without Lactose

You’ve got to try these lactose-free frittole! A Venetian delight that’s perfect for any celebration—trust me, they’re irresistible!

The Magic of Frittole: A Taste of Venice

When I first encountered frittole during a visit to Venice, I was instantly enchanted. These delightful little fried pastries are not just a treat; they embody the spirit of the city’s Carnival. Traditionally made with rich ingredients like milk and eggs, the frittole is a sweet indulgence that many enjoy. However, I recently stumbled upon a lactose-free recipe by the renowned pastry chef Ernst Knam that sparked my curiosity. Could this version retain all the charm and flavor of the classic?

Ingredients for a Lactose-Free Delight

The beauty of Knam’s recipe lies in its simplicity and accessibility. Here’s what you’ll need:

• 300g flour
• 25g fresh yeast
• 150ml soy milk
• 25g melted cocoa butter
• 1 egg
• 40g sugar
• 20g grappa
• Zest of one lemon
• Pinch of salt
• 30g candied citron, diced
• 30g candied orange, diced
• 30g pine nuts, toasted
• 30g raisins
• Oil for frying (2 liters)

This combination of ingredients provides a unique twist while respecting traditional flavors.

Crafting Your Frittole: The Process Unveiled

Creating these frittole is an experience in itself. Start by mixing flour with fresh yeast in a bowl. Warm up your soy milk and add it gradually to form a batter. Allow it to rise for about half an hour—this is where the magic begins as the dough starts to develop its structure.

Once risen, mix in melted cocoa butter, egg, sugar, grappa, lemon zest, and salt until you achieve a glossy batter that pulls away from the bowl. Now comes my favorite part: adding those fragrant touches! Gently fold in your toasted pine nuts along with candied orange and citron for that extra burst of flavor.

Let it rise again briefly before getting your oil heated up to around 180°C. Using two spoons, drop spoonfuls of dough into the hot oil and fry until golden brown—it’s exhilarating watching them puff up! Set them aside on paper towels to absorb excess oil.

The Perfect Accompaniment: Zabaione Sauce

No frittole would be complete without an elegant sauce. Enter zabaione! This luscious concoction is made from:

• 3 egg yolks
• 80g sugar
• 125ml dry red wine
• A pinch of cinnamon

Whisk egg yolks with sugar over a double boiler until thickened and then stir in red wine while continuing to whisk until it doubles in volume. To cool down this silky mixture quickly, place it over ice while continuing to whisk—it’s this effort that transforms your zabaione into something truly divine.

Serving Your Frittole: The Grand Finale

To serve, pile your beautiful frittole onto a plate and drizzle with zabaione. It’s an indulgence that brings together textures and flavors reminiscent of Venetian streets during Carnival festivities.

FAQs About Frittole and Their Unique Flavor Profile

Q: Can I use other non-dairy milks instead of soy?
A: Absolutely! Almond or oat milk can also work well; just choose what you enjoy most!

Q: What if I don’t have grappa?
A: Feel free to substitute it with another spirit like rum or even omit it entirely for family-friendly treats.

In Conclusion: A Sweet Adventure Awaits!

These lactose-free frittole not only preserve tradition but also invite new experiences into our kitchens. They’re perfect for any gathering or simply when you crave something sweet yet light! Each bite transports you back to those lively Venetian Carnival days filled with laughter and joy.

Photo by Chris on Unsplash