Sal De Riso’s Carnival fritters with orange and cinnamon, a special recipe thanks to its fragrance.
As Carnival approaches, kitchens fill with the irresistible aroma of fritters: crunchy, light, and golden, ready to bring moments of pure joy. But today we want to offer you a special version, inspired by the great master Sal De Riso, which brings with it all the magic and scents of the Amalfi Coast: the Fritters with Orange and Cinnamon.
This recipe is a tribute to tradition, enriched with a citrus and spicy note that makes every bite a sensory journey. The orange zest adds a touch of freshness and sunshine, while the cinnamon envelops the palate with its warm and embracing aroma. The secret of these fritters lies in their lightness: thin as a veil, crumbly, and covered with a dusting of powdered sugar that melts in the mouth.
Perfect for celebrating Carnival with a touch of sophistication, these fritters are easy to prepare and will leave everyone speechless. Ready to bring tradition to the table with a touch of elegance?
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Sal De Riso’s Carnival Fritters with Orange and Cinnamon:
- 3 medium eggs (at room temperature)
- 5 tbsp dry white wine
- 6 tbsp granulated sugar
- 7 tbsp butter
- 4 cups all-purpose flour
- orange zest (from half an orange)
- 1 tsp ground cinnamon
- 1/2 vanilla bean
- 1 pinch fine salt
- as needed frying oil
- as needed powdered sugar
Tools for Sal De Riso’s Carnival Fritters with Orange and Cinnamon:
- 1 Bowl
- 1 Pastry board
- 1 Pan
- 1 Pastry wheel
Steps for preparing and cooking Sal De Riso’s Carnival Fritters with Orange and Cinnamon:
In a large bowl, place the 3 medium eggs at room temperature, the granulated sugar, a pinch of salt, the zest of half orange, cinnamon (to your taste, we used a heaping teaspoon), grated orange zest, half a vanilla bean (or vanilla extract as an alternative) and mix well, then add the melted butter at room temperature and mix the ingredients well.
Add the dry white wine, mix well, and finally add the flour. When it starts to incorporate with the other ingredients, transfer the mixture onto a slightly floured wooden board and work the ingredients well until you have a smooth and homogeneous dough, cover it, and let it rest for 30 minutes.
After the resting time, roll out a very thin dough with a rolling pin or a pasta machine. Use a pastry wheel to cut rectangles and make two or three cuts in the center or make long and narrow rectangles according to your taste.
Fry the fritters a few at a time in plenty of frying oil at about 356°F. If you don’t have a food thermometer, to check if the oil is at the right temperature, dip a toothpick tip in the oil; if many bubbles form around it, it’s ready to use. Frying is very quick; once the fritters’ base starts to brown, flip them over and finish cooking.
Cover a large plate or tray with absorbent paper, place the fritters so they dry well, then transfer them, now cooled, onto a plate and sprinkle generously with powdered sugar.
FAQ (Questions and Answers)
What can I substitute for orange zest?
With lemon or tangerine zest.
What can I substitute dry white wine with?
With grappa, marsala, or limoncello to enhance the citrusy flavor.
For a butter-free version?
You can replace the butter with 70/80 ml of seed oil (70 ml for a lighter and crispier fritter, 80 ml for a softer and more fryable one).
What alternatives do you suggest for cooking besides frying?
In the oven at 356°F for 10/12 minutes, turning them halfway through, or in an air fryer at 320°F for about 8 minutes, lightly spraying them with oil and turning halfway through.
