I love Piedmontese Carnival Friciò, like all traditional recipes, those from our grandparents or that have been passed down in families for many years. These fritters, called Friciò, were always made by my Grandma Teresa and are typical of the Carnival period. There are different variations, with the addition of raisins or lemon zest, this is our version. They will surprise you with their softness and especially because they are totally different from those usually cooked during this period and have a secret ingredient. Discover it by reading the recipe.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 5/6 people
- Cooking methods: Frying
- Cuisine: Italian Regional
Ingredients
- 2 medium eggs (medium)
- 0.7 oz water
- 1 cup milk
- 1 packet Idrolitina (10 g, more information in the notes)
- 2 cups all-purpose flour
- 1 quart vegetable oil
- 0.5 cup sugar (to cover the friciò)
Preparation
Separate the egg whites from the yolks, placing them in two separate containers. Beat the yolks with a whisk until slightly foamy, then add the milk. Do not overbeat the ingredients with the whisk.
Now add the flour, mix with a whisk, you should get a slightly liquid mixture, but not runny. Now pour in half a packet of Idrolitina and mix.
Beat the egg whites to a soft peak (I did this with a whisk) and add them to the egg mixture.
Mix trying to blend everything well, the mixture will be ready when you see bubbles forming on the surface.
In a pot, heat the oil well. To check if it’s hot enough, put half a tablespoon of the mixture in; when it drops to the bottom but immediately rises to the surface, the temperature is perfect. Fry the friciò until golden, about a minute.
Use a slotted spoon to remove the friciò from the pot, place them on a plate lined with a napkin to absorb the excess oil. In another plate, place the sugar and roll your fritters in it.
Transfer them to another plate and enjoy them hot.
And bon appétit!
Tips/Advice
Since there’s no sugar in the dough, you can also enjoy them savory with some cold cuts or cheese.
If you liked the Piedmontese Carnival Friciò, try the other Carnival recipes:
Used Ingredients: More Information
In this recipe, I used Idrolitina by Ristora. For more information and if you wish to purchase, click on the following link, it will take you directly to the relevant Amazon page:
Ristora-Idrolitina-Preparato-Acqua-Tavola
Ristora-Idrolitina-Preparato-Acqua-Tavola
Idrolitina is a brand that has been on the market for many years, and its packets are used to make sparkling or effervescent water, which is often preferred to still water as it is more refreshing and pleasant to drink. In this recipe, it is used to make the fritters rise. This content contains an affiliate link.
