The Fritters of San Giuseppe

The Fritters of San Giuseppe
From the kitchen of Podere Salicotto, here’s an unforgettable Carnival recipe. 

Raise your hand if you like Carnival sweets!

This traditional feast brings with it, in fact, a lot of tempting and unmissable desserts, filling the kitchens with all kinds of delicious aromas! Today, from the kitchen of Podere Salicotto we offer you a tasty recipe that will surely make everyone happy: the fritters of San Giuseppe!

Very popular in central Italy, these pancakes will delight you and… create addiction! Be careful, they are so good that one will inevitably lead to another! A typical Carnival dessert; in Tuscany they are traditionally prepared for Father’s Day on March 19th and the fritters of San Giuseppe are a must on all Tuscan tables!

In the recipe that we propose two days of preparation are required, but it will be worth it. We offer you the authentic Sienese recipe without raisins and with round rice, a particular type of small grain ideal for desserts. Remember, the choice of rice is essential for a perfect result!

Just think; the fritters of San Giuseppe date back as far as the 1400s, found in the book by Maestro Martino de’Rossi “Libro de arte coquinaria”, and have been referred to since then as frappe, damselfish or zeppole; whatever they are called these fritters will conquer you, and even children will love them!

Have we intrigued you? So let’s not waste time and let’s get in the kitchen!

Difficulty: low

Time: 2 days

Cooking Method: fried

Portions: around 100 fritters




Ingredients for Day One


  • 1/2 kg of round rice (short grain white or basmati)
  • 1 lt of whole milk
  • 1/2 lt of water
  • Zest from 1 lemon
  • 1 vanilla bean
  • 1 pinch of salt


Ingredients for Day Two


  • 150 g of sugar
  • 200 g of flour
  • 30 g of egg yolks
  • 30 g of eggs whites whipped
  • 1 orange juice and zest
  • 1 lemon – zest only
  • 100 ml of rum
  • 2 tsps baking powder
  • 1 lt peanut oil
  • caster sugar for dusting



  • Bowls
  • Saucepan
  • Kitchen Thermometer
  • Slotted Spoon



Day 1

In the morning, take a large bowl and put the rice to soak with the milk, the water, the whole lemon zest, the vanilla pod already opened and a pinch of salt. Leave the mixture to rest for the whole day and in the evening cook the rice slowly over a low heat, stirring frequently to prevent it from sticking to the bottom. Let it cook for about an hour and after checking that the rice is cooked, let it cool and rest overnight with a cloth over it.

Day 2

Remove the lemon zest and vanilla bean from the rice and add the sugar, flour, egg yolks and whipped whites, stirring vigorously always in the same direction. Finally, add the orange (juice and grated zest), grated lemon zest, baking powder and rum to the mixture.

Then take a large pan and pour the oil into it, heating it up to 170 ° C (to prevent the oil from exceeding the temperature, check with the kitchen thermometer). Once the temperature has been reached, fry the mixture by pouring it into the hot oil a spoonful at a time. Brown the fritters and as soon as they reach a golden color, drain them with a slotted spoon and lay them on a tray covered with kitchen paper. Now you just have to roll them abundantly in caster sugar and voila, here are your San Giuseppe alla Senese fritters!


Discovering Tuscan cuisine with Podere Salicotto cooking lessons

 If you feel like discovering more about Tuscan cuisine, we are waiting for you at Podere Salicotto, in the heart of the Crete Senesi, where you can perfectly combine unspoiled landscapes with a gastronomy full of treasures to savor. Here you can discover all the traditional recipes and learn to replicate them thanks to our cooking lessons!

Working alongside us, our guests will discover all the secrets of the Tuscan tradition, cooking with organic ingredients from our garden.

At Podere Salicotto you will really feel at home: our cooking courses are completely customizable and also vegetarian on request. You can decide to cook a ribollita, or maybe to learn how to make pici, the traditional local pasta, choosing the wine you like best from our cellar open 24h / 24h. You will sip a good glass of Brunello di Montalcino while you cook these fantastic recipes!

If you are already feeling peckish, then we are waiting for you at Podere Salicotto!

Find out more about our cooking classes HERE.

For Foodies and Cooks click HERE  and you will find other great recipes to try.

If you feel like visiting us, take a look at our offers HERE, We’re waiting for you!


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