Baked Fritters
- Vegetarian
- Energy Kcal 69
- Carbohydrates g 13.3
- of which sugars g 4.9
- Protein g 2
- Fats g 0.7
- of which saturated fat g 0.28
- Fiber g 0.3
- Cholesterol mg 19
- Sodium mg 10
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 25 min
- Makes: 45 pieces
- Cost: Very low
PRESENTATION
Baked fritters, or frittelle al forno, bring some Italian Carnival cheer right into your kitchen—without frying. In Italy, these little treats usually get tossed in hot oil, but this oven-baked fritters version is perfect for anyone wanting all the fun without the heaviness. Really good stuff. They keep that crisp bite outside and stay moist and tender inside, which is what makes people go back for more. During Carnevale, you’ll see families in Venice, Tuscany, and even down south making their own spins on baked fritters. Some go for ricotta, while others mix in apples for a bit of sweet or even chestnut flour for that Tuscan twist. And look, you’ll probably see them as healthy fritter recipes in local kitchens, especially with everyone loving new spins on old favorites.
Across Italy, some versions use zucchini, rice, or even bits of speck—kind of like those northern ones, which means there’s really no one way to make these oven-baked fritters. Folks love how easy it is to swap in whatever they have on hand, turning them into baked vegetable fritters or even baked apple fritters if you want a sweet snack. Honestly, baking lets you cut down on oil, but you still get that golden look and that crispy bite. Frittelle aren’t just about the taste—they’re about the memories of Carnival, the parties, the laughter, and that feeling when you grab a warm, tender snack right out of the oven. And here's the thing: Even though this is a lighter take, the flavors stay true to the Italian spirit. Whether you try the classic or get creative with different veggies, chestnuts, or apples, healthy fritter recipes like these are sure to please a crowd—or just yourself. Really, baked fritters show how Italian cooking mixes tradition and a bit of playfulness, especially during festive times like Carnevale. They're perfect for sharing at gatherings or enjoying as a personal treat. And for real, you can't go wrong.
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INGREDIENTS
- Ingredients for about 40 fritters
- Eggs 8 oz (225 g) - (about 4)
- Type 00 flour 4 cups (500 g)
- Sugar ¾ cup (150 g)
- Whole milk 1 cup (220 g)
- Anise liqueur 1 oz (30 g)
- Lemon peel 1
- Baking powder 3 ½ tsp (16 g)
- for dusting
- Powdered sugar to taste
How to prepare Baked Fritters
To prepare the baked fritters, start by making the batter. Pour the slightly beaten eggs into the bowl of a stand mixer, add the sugar 1, and start whipping with the beaters 2. Meanwhile, grate the lemon zest 3
and add it to the eggs 4. When they are fluffy and foamy, also add the anise 5 and the milk in a stream 6, both at room temperature.
At this point, in another bowl, sift together the flour 7 and the baking powder 8, then incorporate the dry ingredients one spoonful at a time with the stand mixer running at moderate speed 9.
Once you have a smooth and homogeneous batter 10, transfer it into a glass bowl 11. Using two spoons, place 0.9 oz of batter into each half-sphere of the mold 12; we used a mold where each half-sphere has a diameter of 2 inches.
Once the sections are filled 13, bake in a preheated static oven at 356°F for 25 minutes (if using a convection oven, bake at 320°F for about 15 minutes). Only when they are baked, remove from the oven and let your baked fritters cool slightly before unmolding them 14 and dusting with powdered sugar 15.