Sweet Venetian Croquettes

Sweet Venetian Croquettes

  • Recipe difficulty: Medium
  • 0 of 5
  • Serves: Up to 6 people

Soak the raisins in warm water to soften.
Dissolve the yeast in the warm milk and slowly add two tablespoons of flour using a whisk to avoid forming lumps.  When the mixture is smooth, cover with a cloth and leave it to rise until it doubles in size.  In another bowl put the remaining flour, the yeast mixture, a whole egg plus 3 yolks, mix well and add the sugar, the fat (at room temperature) and a pinch of salt.  Mix again and add the remaining ingredients:  pine nuts, the raisins (drained and squeezed), the grappa.  Mix all the ingredients and leave to rise. Covered with a cloth, for about an hour.
Heat the oil to 170° C.  As soon as it is ready, use a soup spoon to take a good quantity of the mixture and add it to the hot oil, letting it fry until golden.  Drain the croquettes on a plate covered with paper towel.

Dust the croquettes with icing sugar and serve.


  • 20 gr. brewers yeast
  • 300 ml of whole milk, warmed to body
  • temperature
  • 150 gr. of flour
  • 4 eggs (1whole and 3 yolks)
  • 35 gr. sugar
  • 180 gr. margarine or lard
  • 30 gr raisins
  • 30 gr pine nuts
  • ½ demitasse of Venetian grappa
  • Corn, peanut or other vegetable oil, for frying
  • Icing sugar, for dusting
  • A pinch of salt

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