Instructions:
Activate the yeast:
If using dry yeast, dissolve it in a bit of warm milk (taken from the 250ml) with a teaspoon of sugar. Let it sit for about 10 minutes until it becomes frothy.
If using fresh yeast, crumble it into the warm milk with a bit of sugar and let it activate in the same way.
Make the dough:
In a large mixing bowl, combine the flour, sugar, and a pinch of salt.
Make a well in the center and add the beaten eggs, melted butter, lemon or orange zest, and the activated yeast mixture.
Gradually pour in the milk, stirring continuously, until you have a smooth dough.
Add the soaked raisins and pine nuts (if using), and mix them into the dough.
If the dough is too sticky, add a little more flour, but be careful not to make it too dry.
Let the dough rise:
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Fry the fritters:
Heat vegetable oil in a deep frying pan or a pot to about 170-180°C (340-350°F).
Once the dough has risen, use two spoons to drop small portions of dough into the hot oil. Fry the fritters in batches, making sure not to overcrowd the pan.
Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
Remove the fritters from the oil and place them on paper towels to drain any excess oil.
Finish and serve:
Once the fritters have cooled slightly, dust them generously with powdered sugar.
Serve warm or at room temperature.
These fritole veneziane are a deliciously sweet treat, perfect for Ca
