The fritters are very easy and quick treats, without yeast, prepared during Carnival and usually served with chocolate sauce. This tried-and-true recipe was given to me many years ago by my sister-in-law, and I make it every year. By the way, what do you call them?
On the blog, you’ll also find the gluten-free version of ‘migliaccio’, another typical Neapolitan Carnival dessert, and the fritters, which I call “crisps”.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 1 large tray
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1 3/4 cups All-purpose flour
- 1 large whole egg
- 1 tablespoon Granulated sugar (about 15 grams)
- 1 tablespoon Vegetable oil (about 12 ml)
- 1 tablespoon Dry white wine (about 15 ml)
- 1 pinch Fine salt
- 1 packet Vanillin
- as needed Vegetable oil (for frying)
- as needed Powdered sugar
- 2 pinches Baking soda
Preparation
In a large bowl, sift the flour and add all the other ingredients. Knead until you obtain a firm, compact dough that is easy to work with.
If the mixture struggles to bind, add another teaspoon of oil, as not all flours absorb liquids in the same way.
Let the dough rest for 15 minutes covered with a towel or a bowl; in this way, you can roll out the dough without any problem or effort.
I want to reassure you that the wine will not be noticeable; it evaporates completely leaving no trace of its smell or taste.
The function of this ingredient, just like a dry liquor if you don’t want to use wine, is to give more crispness and “bubbliness” to our “fritters”.
After the time has passed, lightly sprinkle the work surface with flour, divide the dough into two parts, and roll out the sheets very thinly, with the help of a rolling pin or a pasta machine.
I like to roll them very thin because this way they will puff up more and better when in contact with the hot oil, and they will also be crunchier.
In the meantime, place the vegetable oil in a tall, narrow pot and heat it up. Cut the fritters to the desired size and shape using a pastry cutter and fry them two at a time until golden; it will take less than a minute per side. Remove them from the hot oil and place them on a plate with absorbent paper. Once frying is done, sprinkle our fritters with plenty of powdered sugar and serve them.
