When I baked the whole wheat heart-shaped fritters without butter, milk, and eggs in the oven for the first time, the blog had just started, and I had never ever ventured into making a sweet dough, neither traditional nor suitable for hyperglycemia.
Later, I made some modifications to the recipe.
Every year Carnival and Valentine’s Day almost arrive together, and I, caught up in the lessons of the professional Food Blogger course, barely found the time to make sweets suitable for both occasions: heart-shaped fritters or Valentine’s fritters.
The whole wheat fritters without is a simple and alternative recipe, and naturally, they cannot be as thin and bubbly as traditional fritters.
Light, crispy, and fragrant.
I recommend preparing this type of dough in small quantities and consuming it within one or two days to enjoy the best of its characteristics because, naturally, due to the lack of certain ingredients, they tend to lose their fragrance.
My dough is really small; if you think it’s necessary, double or multiply the quantities of all the ingredients.
The Carnival fritters are also known as bugie or crostoli, frappe or cenci.
- Difficulty: Easy
- Cost: Economic
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
Ingredients
My dough is really small; if you think it’s necessary, double or multiply the quantities of all the ingredients.
- 3/4 cup whole wheat semolina (stone-ground)
- 1/2 tsp baking powder
- 1 pinch baking soda
- 1 pinch coconut sugar (or 1 drop of liquid sweetener)
- 1 pinch ground cinnamon
- to taste lemon zest (grated)
- 2 tbsps white wine
- 2 tbsps sunflower oil
- 2 tbsps water
- 1 tsp lemon juice
- ground cinnamon
- powdered sugar
- 1 pinch sweetener (erythritol powder [zero calorie])
Suggested Tools
- 1 Bowl
- 1 Sieve
- 1 Spatula silicone
- 1 Measuring Cup graduated
- 1 Cutting Board or Pastry Board
- 1 Rolling Pin
- Pasta Machine
- Scalloped Edge Cookie Cutters
- 1 Fluted Pastry Wheel fluted
- 1 Ribbon Cutter Roller
- 1 Baking Tray 9.8×11.4 inches
- Parchment Paper
Preparation
Pour into a bowl:
• 3/4 cup of whole wheat semolina;
• 1/2 tsp of sifted baking powder;
• 1 pinch of sifted baking soda;
• 1 pinch of sifted coconut sugar [also add the part that doesn’t pass through the sieve] or the sweetener you usually use;
• 1 pinch of cinnamon;
• grated lemon zest or orange zest;
and blend with a silicone spatula.Pour into a graduated measuring cup:
• 2 tbsps of white wine;
• 2 tbsps of sunflower oil;
• 2 tbsps of water;
• 1 tsp of lemon juice;
and quickly emulsify the liquids.Transfer the liquids into the bowl with the dry ingredients and knead with your hands until you get an elastic dough.
Transfer the dough to a cutting board or pastry board and continue to knead it for a few minutes.Wrap the dough in plastic wrap or a freezer bag, place it in the fridge, and let it rest for half an hour.
Take the dough out of the fridge.
Roll out the dough with a rolling pin or a pasta machine – Nonna Papera.
Fold it and roll, repeat 2-3 times, then proceed with the final rolling.
The thinner your fritters are, the crispier they will be.Cut your fritters [hearts, traditional shape, streamers] using cookie cutters or a fluted pastry wheel or a lattice pastry cutter.
Line a baking tray with a sheet of parchment paper and place the fritters on top.
Briefly preheat the oven.
Bake at 356°F for about 8-10 minutes in a fan oven until evenly golden.
Temperatures and times may vary from oven to oven and based on the thickness of the fritters.Finish with a sprinkle of cinnamon mixed with powdered sugar or erythritol powder [zero calorie] or dip them in melted dark chocolate.
Your whole wheat fritters without butter, milk, and eggs even in heart shapes are ready.
Enjoy your meal!
You can cook the whole wheat fritters in an air fryer.
Follow the instructions [temperature and times] provided in the user manual of your appliance.You can use the same dough to prepare savory whole wheat fritters.
The dough for whole wheat fritters without butter, milk, and eggs is a light and versatile dough perfect for preparing cannoli and other small pastries to be filled.
Variations
Keep in mind that:
• these are water-based doughs;
• the absence of sugar affects their structure.
Therefore, my advice is to avoid changing the ingredients.
FAQ (Questions and Answers)
What flour can I substitute for whole wheat semolina?
As mentioned earlier, especially regarding the type of semolina/flour used.
Possibly:
• semolina and flours glycemic index.They aren’t thin and bubbly!
The whole wheat fritters without butter, milk, and eggs are an alternative and naturally cannot be as thin and bubbly as traditional fritters.
• frying is one of the components that helps bubble formation, and our fritters are baked.How to store fritters?
I recommend preparing this type of dough in small quantities and consuming it within one or two days to enjoy the best of its characteristics because, naturally, due to the lack of certain ingredients, they tend to lose their fragrance.
Store the fritters in a tin or glass airtight container.
The fritters keep for 1-2 days.
