Frittelle di Zucca Alla Veneziana

Venetian Pumpkin Fritters

Preparation info
  • Makes


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

You can increase or decrease the ingredients as you require for this recipe as pumpkins are usually quite large. The end result is a light and airy fritter with a lovely orange colour and an unusual flavour. Fritters are a very popular Venetian dessert and are traditionally served around Carnival time in February.


  • 150 g (5 oz) sultanas
  • 900 g (2


Cover the sultanas in cold water and leave to soak for 15 minutes; drain and dry. Put the pumpkin in a pan, cover with water and cook until soft; about 20 minutes. Drain it, then wrap in a cloth and squeeze out all the excess water.

Put the pumpkin in a bowl and mash it with 2 tablespoons su