If you dream of making at home the classic large empty fritters you see in pastry shop windows, this is the ultimate recipe. We’re not talking about simple fried sweets, but real fried cream puffs made with a perfect choux pastry, designed to puff up considerably in oil and remain hollow inside.
The result is a light fritter and dry, thanks to the touch of grappa in the dough, ready to be filled with custard or chocolate. The technique of the piping bag will allow you to achieve an impeccable shape and exceptional development during cooking. Let’s see how to make these Carnival fritters (and not only!) in a few technical steps. Other carnival sweets you can try are very quick yogurt fritters, apple and raisin fritters, grandma’s chiacchiere or cream chiacchiere.
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OTHER FRITTERS
- Difficulty: Easy
- Cost: Economic
- Preparation time: 25 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients for preparing large empty fritters to fill
- 1 1/4 cups Water
- 1.7 oz Butter
- 1.7 oz Sugar
- 1 3/4 cups All-purpose flour
- 5 medium eggs
- 1 tbsp grappa
- 1 pinch Salt
- 1 qt frying oil
Preparation of large empty fritters to fill
In a large saucepan, combine water, butter, sugar, and a pinch of salt. Bring almost to a boil and, as soon as the butter is melted, remove from the heat. Pour in the all-purpose flour all at once and mix vigorously until all traces of white disappear. Return to low heat and continue to cook, stirring energetically, until the dough comes away from the sides of the pan.
Let the dough cool (very important to avoid cooking the eggs!). Add one egg at a time, incorporating it well before adding the next. The dough should become a thick and silky cream. At this point, add the tablespoon of grappa (or your preferred flavors like vanilla or lemon zest) to give that unmistakable aroma.
Heat the frying oil up to 355°F. Transfer the dough to a piping bag. Position yourself above the pan and let out small pieces of dough, cutting them precisely. You will see the fritters start to “develop” and rotate on themselves in the oil, puffing up until they are hollow inside.
Once golden, drain the fritters on paper towels and immediately pass them in granulated sugar. When still warm, use a pastry bag with a long nozzle to fill them with plenty of cream. Finish with a sprinkle of powdered sugar for a true pastry shop touch.
Advice
The roasting of the flour: When you add the flour to the liquids, don’t just stir. Cook the mixture until you see a white film on the bottom of the pan; this means that the moisture has evaporated correctly and the fritters will inflate creating the internal void.
The temperature of the eggs: Always use room temperature eggs. If you add them cold from the fridge, the dough will undergo a thermal shock, become grainy, and won’t be able to incorporate the air needed for development during frying.
The clean cut: When you use the piping bag, use an oiled knife or scissors to cut the pieces. A clean cut allows the fried choux pastry to open and develop symmetrically, avoiding irregular shapes that would remain raw inside.
Oil control: Use a thermometer. If the oil exceeds 355°F, the fritters will become dark outside but remain moist inside, preventing the formation of the cavity for filling.
Variants
Natural flavors: If you don’t like grappa, you can replace it with the same dose of dark rum for a more intense aroma, or use exclusively orange zest and vanilla for a more delicate and citrusy taste.
Double coating: Instead of granulated sugar, you can roll the fritters in a mix of sugar and cinnamon for a spicy touch reminiscent of churros.
Savory filling: By omitting the sugar from the dough and the coating, these empty fritters can be filled with a cheese mousse or salted ricotta for an original vegetarian appetizer.
Storage
Empty: If you don’t fill them immediately, the fritters can be stored in a paper bag for about 12-18 hours. Before filling, reheat them in a hot oven for 2 minutes to restore crispness.
Filled: Once filled with cream, they should be consumed within a few hours. If any are left, store them in the refrigerator for a maximum of one day, but keep in mind that the choux pastry will inevitably become softer due to the humidity of the filling.
Filled: Once filled with cream, they should be consumed within a few hours. If any are left, store them in the refrigerator for a maximum of one day, but keep in mind that the choux pastry will inevitably become softer due to the humidity of the filling.
FAQ (Frequently Asked Questions)
Why did my fritters remain filled and heavy?
Most likely you added the eggs while the dough was still hot, “cooking” them prematurely, or you didn’t respect the flour measurement. The final consistency should be like a firm cream that “writes”.
Can I use vegetable butter?
Yes, but make sure it has a good fat percentage. Butter is essential for the elastic structure of the choux pastry.
What is the best oil for frying?
I highly recommend peanut oil: it has a high smoke point and a neutral flavor that doesn’t overpower the aroma of grappa and lemon.
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