You may think of this drool-worthy recipe as a dessert, but it can easily be an indulgent Sunday morning breakfast!
When I first went vegan, I only thought of desserts in terms of raw bars and cakes, and indeed I do love these, but at some point one seriously craves ‘childhood type’ food that’s not necessarily the healthiest of all.
But come on, as vegans, our primary goal is to save animals, and I believe that as long as we eat healthy, whole-food, sugar-free meals 80% of the time, we’re good to reward ourselves with something like these mouthwatering balls once in a while. After all, all this animal activism we’re doing needs to get fueled with some sweetness and delight!
Drool-Worthy 16th Century Vegan Venetian Frittelle
2 tbsp sweet white wine
1 1/2 fresh yeast
1 tsp sugar
4 oz plain wholemeal flour
4 oz white flour
generous pinch of salt
grated rind of 1 lemon
1 tsp cinnamon
oil for deep frying
Soak the raisins in the wine for at least 1/2 an hour. Dissolve the yeast with the sugar in 2 tbsp warm water and leave in a warm place until it froths. Mix the flour with the salt, lemon rind and cinnamon.
Add the yeast and mix to a soft dough with more water. Mix in the soaked raisins and any remaining soaking fluid. Put the dough in a bowl in a warm place, covered with a cloth, to rise – it should take about half an hour and almost double in size.
Heat the oil and drop the batter into it in generous teaspoonfuls; the frittele should take a couple of minutes to each cook. Drain them on kitchen paper and roll in sugar. Serve immediately.
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