Grandma’s Fritters Each region calls them differently, but for me, it remains the quintessential Carnival dessert, especially those my grandma made along with castagnole. It is probably my absolute favorite dessert, incredibly thin crispy sheets of dough so good you can’t stop eating them. I like them well cooked, nicely browned, but of course, everyone has their own taste. Sprinkled with a dusting of powdered sugar, perhaps vanilla-flavored, they brighten our evenings with some chatter and laughter among friends. If fried well, these sweets are not excessively caloric. I find frying oil works well, I would avoid extra virgin olive oil which is decidedly too flavorful for such a delicate dessert. The recipe is my grandma’s, the one we made when I was little and now I make with my children. Let’s get to work and prepare together the Grandma’s Fritters.
OTHER FRIED DESSERTS
- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 1 Hour 30 Minutes
- Portions: 15
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 4 1/3 cups All-purpose flour
- 2 Eggs
- 3/4 cup Water
- 2 tablespoons Grappa
- 3 tablespoons Sugar
- 2 tablespoons Butter
- 1 pinch Salt
Tools
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- Bowl
- Pasta machine
Preparation of Galani, Grandma’s Fritters
Knead the flour with the glass of water, grappa, eggs, sugar, salt, and softened butter. Work until you obtain a smooth dough and let it rest for 20 minutes wrapped in plastic wrap.
After the resting time, roll out the dough as thin as possible. I use the pasta machine at the minimum thickness, the so-called ‘nonna papera,’ because rolling it by hand that thin is challenging, although not impossible. Cut with a cutter into diamonds or rectangles, making two central cuts.
Fry in plenty of hot oil, a few at a time, to control the cooking, which really only takes a few minutes. To make them crispier and lighter, I pass them in the hot, turned-off oven for about ten minutes, and after sprinkling them with plenty of powdered sugar, they are ready to be enjoyed.
Storage
The fritters can be stored for two or three days under a glass dome.
