I have been craving fritelle since studying abroad in Venice in 2011. 'Tis the season, so I'm looking to make it soon. I can only find recipes that seem legit in Italian, and they call for an "anise liquor". I've been looking into Galliano or Ouzo, but I'm unsure which would yield the best results. Also, I hate the taste of sambuca, jaegermeister, and absinthe- all are on the list of suggested anise liquors.
Has anyone made fritelle before? What liquor have you used? Any advice would be great- thank you!
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