This recipe draws inspiration from the Italian Carnevale season, a time of abundance, colour, and celebration before the start of Lent. A final moment of indulgence before traditionally fasting in preparation for Easter, Carnevale is defined by its most joyful excess of all, fried food. From ribbons of crisp dough to pillowy fritters, Carnevale is full of golden, deep-fried treats meant to be eaten hot, shared generously and enjoyed.
Among the most iconic of these are frittelle. Originating in Venice, frittelle were once so beloved they were made by a dedicated guild of fritoleri, whose recipes were guarded like secrets. Traditionally, these fritters were filled with raisins, pine nuts or citrus zest and sold on street corners during Carnevale. Here’s a longer deep dive into the sweet’s history.
At the heart of classic frittelle is 00 flour, a cornerstone of Italian cooking. The “00” refers to how finely the flour is milled; it is the softest, silkiest grind available. Low in bran and incredibly smooth, it creates doughs and batters that are light, delicate and elastic. It’s the same flour used for pasta, pizza and many pastries. Here it gives the frittelle their signature airy interior and crisp, lacy exterior once fried.
Traditionally sweet, our recipe reimagines frittelle as savoury with Smokin’ Brothers salmon folded through the batter. Sharp spring onions cut the richness, while a sriracha and lime sauce adds sweet heat and brightness. Crisp on the outside and soft inside, they nod to Italian tradition with a modern, smoky twist.
Here’s how to make our Smokin’ Brothers Salmon Frittelle.
Ingredients
For the Frittelle
- 100g Smokin’ Brothers smoked salmon, finely chopped
- 250 g 00 flour
- 7 g dried yeast
- 300 ml lukewarm water
- 1 tsp fine salt
- 4 spring onions, finely chopped
- Vegetable or sunflower oil, for frying
For the Sauce
- 3 tbsp sriracha
- 1 tbsp agave syrup or honey
- 2 tsp lime juice
Method
- In a large bowl, mix the flour and dried yeast, then gradually whisk in the lukewarm water until you have a smooth, thick batter. It should be slightly looser than pancake batter but not runny.
- Stir in the salt, then gently fold through the finely chopped smoked salmon and spring onions.
- Cover the bowl with a clean tea towel and leave to rise in a warm place for 45–60 minutes, until the batter looks bubbly and slightly puffed.
- While the batter is resting, mix the sriracha, agave syrup (or honey), and lime juice in a small bowl. Taste and adjust to balance heat, sweetness and acidity.
- Heat a deep pan with around 5 cm of oil to 170–175°C, or until a small drop of batter sizzles immediately when added.
- Using a spoon or small ice-cream scoop, carefully drop spoonfuls of batter into the hot oil. Fry in batches for 2–3 minutes, turning occasionally, until golden, crisp, and evenly coloured.
- Remove with a slotted spoon and drain briefly on kitchen paper.
- Serve the frittelle hot, drizzled with the sriracha-lime sauce or with the sauce on the side for dipping. Finish with extra spring onions or a squeeze of fresh lime, if you like.
If you’re feeling a little naughty, top each frittella with a slice of our salmon belly and a tiny touch of caviar.
If you’re ready to get cooking, explore our range of smoked salmon here.