This year for Carnival, I planned to share several new themed recipes here on the blog, both sweet and savory, to cheer up these festive days, but unfortunately, my health has been quite shaky and kept me out of the kitchen! I only managed to prepare these quick fritters with chocolate chips that you will notice are a bit darker due to the whole cane sugar used instead of the classic granulated sugar, which colored the dough. Sure, aesthetically, they aren’t photogenic, but the taste is really delicious and indulgent, and the aroma is exquisitely citrusy, you can trust me! Moreover, they are without yeast because I simply used baking powder for sweet preparations that sped up the execution, so they will be perfect for those occasions when you have unexpected guests, or if you have kids, for their carnival snack! You will only need a bowl and a ladle! Once ready, the fritters will be dipped in boiling oil, which will make them crispy and golden. To give them an extra touch of sweetness, the fritters are sprinkled with powdered sugar to taste! The final result? Fritters as soft as clouds, fragrant and tasty, that will win the heart of anyone who tastes them.
If you love Carnival, don’t miss these all delicious and fragrant recipes to serve to friends and family:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 15 fritters
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 3/4 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup potato starch
- 1/4 cup granulated sugar
- 1 tbsp orange liqueur (I use Zagaro)
- 1 tbsp baking powder
- 2 tsps vanilla extract
- 1/4 cup chocolate chips
- to taste powdered sugar
- 4 cups peanut oil (for frying)
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Spoon
- 1 Sieve
- 1 Pan
- 1 Spatula
- Absorbent paper
Steps
In a large bowl, pour the milk at room temperature and oil and mix well with a hand whisk.
Add the egg, also at room temperature, and the vanilla extract.
Add the zagaro or one of the liqueurs suggested by me at the end of the recipe and mix again.
Finally add the sugar and the sifted powders, flour, starch and baking powder, little by little to avoid lumps.
Mix well and vigorously all the ingredients until you get a smooth and homogeneous mixture.
Lastly, add the chocolate chips and mix with a spatula.
In a high-sided pan, bring plenty of oil* to a temperature of 320-338°F**. Using two slightly wet spoons, take small portions of dough*** and immerse at most 2-3 at a time so as not to lower the oil temperature too much. Fry over low heat for 2 minutes, then turn them and complete cooking.
Place the fritters on a plate with good absorbent paper****
Sprinkle with powdered sugar to taste!
And voilà… the no-yeast carnival fritters are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉Chocolate chip carnival fritters are best enjoyed immediately and while hot, otherwise, let them cool completely before placing them in an airtight container and make sure to store them in a cool and dry place, away from heat or humidity. In this case, consume them within 1 day maximum. If you wish, before serving them again, you can heat them for a few seconds in the microwave so that they return warm and soft as when you made them.
Tips, notes, variations, and suggestions
🟣* To fry the fritters best, use a narrow and high pan with plenty of oil, so they can float and fry evenly. I always recommend peanut oil or specific oil for frying to keep the smoke point high (the temperature an oil should not exceed, or it will burn). Extra virgin olive oil is also very suitable because it has a high smoke point among all.
🟣** If you don’t have a kitchen thermometer, to understand when the oil is ready, try with a toothpick or skewer or even a small piece of dough. Micro bubbles should form around it when in contact with the oil. Only then can you proceed with frying.
🟣*** It is important that the size of the fritters is right, otherwise they risk staying raw in the center, but if you wait for them to cook, the outside will become too brown. Therefore, I recommend forming small fritters (about half a tablespoon) to facilitate even cooking.
🟣****Fritters, generally prepared with creamy batter and a leavening agent, swell during cooking and can absorb a lot of oil. It’s more than necessary to dry them with excellent absorbent paper, changing it at least once if possible.
🟣You can replace the chocolate chips with about 20 grams of raisins previously soaked in warm water and well squeezed.
🟣Instead of vanilla extract, you can use the flavors you desire, such as cinnamon, vanillin, or grated peel of untreated lemon or orange.
FAQ (Questions and Answers)
What can I use instead of liqueur to make it for my children?
Obviously, the citrusy flavor of Zagaro liqueur can be easily replaced with the same amount of filtered orange juice, or apple juice or apple cider, or alternatively apricot or peach juice diluted with water. In case you need to prepare fritters for adult guests, I recommend Strega liqueur, Maraschino, or anise liqueur.
