Carnival fritters recipe
In a puff of sugar and wind, a sweet treat is born to dispel the lament.
No mask, float, or great ball, without the golden roar of yellow.
Little spheres of joy kneaded, in boiling oil they have begun their dance:
they puff up, become plump, undisputed queens of all the stars.
Some want them filled with raisins, some follow the trail of custard, but whether with pine nuts or in retrospect, they remain our sweetest vice.
a veil of snow, powdered sugar, and it seems to touch the tip of the sky. Crunchy outside, a sigh inside, they make your head spin in a whirl. Eat them hot, between a laugh and a bow, for carnival is a divine game; and in this bite of pure fragrance, the child within us still dances.
Carnival is the festival of fried goodies… I’ve indulged myself, naturally, I don’t eat everything myself otherwise my cholesterol would go through the roof.
Fritters mean celebration, and carnival is the perfect time to enjoy delicious fritters of all kinds. In Italy, we have an incredibly wide gastronomic reality linked to carnival. We should take this opportunity to get to know it.
So I browse through my notebook and cook recipes told here and there, by people met by chance or relatives and friends… Everything serves to expand my culinary knowledge.
Handed-down recipes or invented recipes… The important thing is to find well-being in what we do.
Because cooking is also art, every day new concoctions are born, by chance or through thorough studies, we grasp the beauty and goodness of every novelty, without losing the foundations of our culinary tradition.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 40 fritters
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Take the butter out of the fridge an hour before to work with it more easily.
- 4 cups flour
- 3/4 cup milk (If you prefer a lighter version, you can also use only water. Certainly, with milk, they are tastier and richer.)
- 7 tbsp butter
- 3 eggs
- 1/2 cup sugar
- 2 1/2 tsp compressed yeast
- 1 lemon zest (Grated. Optionally replaceable with other aromas.)
- as needed sunflower seed oil (For frying.)
- as needed powdered sugar (If you prefer granulated sugar, it's fine.)
Tools
A bowl for kneading and rising, a rolling pin, and a pan for frying.
If you want to renew some tools, I suggest taking a look below
- Pans
- Bowls
Steps
It’s a soft dough, knead it for a long time to achieve an optimal result and to allow the butter to be well absorbed.
After mixing well, add the butter in pieces and let it absorb
You will obtain a soft and homogeneous dough. Cover it and let it rise for at least three hours, if it’s very warm it will take less. When the risen dough forms a network, it’s ready
Now roll out your dough about 3/8 inch high; I preferred to cut discs, resulting in balls, or small donuts.
Fry in plenty of hot oil, and let the excess oil drain on kitchen paper, which I remind you to put always in multiple layers to better dry the fry-ups
Now all you have to do is sprinkle with sugar and voila, the fritters are ready.
Fritters
Ready to eat! Sprinkled with powdered sugar
Some extra advice
Like all fritters, these are preparations to be consumed within a few hours; otherwise, they lose their crispness. They keep at room temperature; the next day they are still appreciable.
