This year for Carnival, I had planned to share several new themed recipes on the blog, both sweet and savory, to brighten 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’ll notice are a bit darker due to the whole cane sugar used instead of the classic granulated one, which colored the dough. Sure, aesthetically they’re not photogenic, but the taste is really delicious and indulgent, and the aroma exquisitely citrusy, you can trust me! Moreover, they are without yeasting because I simply used baking powder for sweet preparations which sped up the execution, so they will be perfect for those occasions when you have unexpected guests, or if you have children, for their carnival snack! You’ll only need a bowl and a spoon! Once ready, the fritters will be immersed in hot 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, which will win the heart of anyone who tastes them.
If you love Carnival, don’t miss these all delightful and fragrant recipes to serve to friends and family:
- Difficulty: Very easy
- Cost: Inexpensive
- 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; purchasing them through my blog helps support me and my work, and won’t cost you anything extra!
- 1 3/4 cups all-purpose flour
- 1/2 cup milk
- 3 tbsps 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
- 1 quart peanut oil (for frying)
Tools
- 1 Mixing bowl
- 1 Hand whisk
- 1 Spoon
- 1 Sieve
- 1 Deep pan
- 1 Spatula
- Paper towels
Steps
In a large mixing 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.
Also add the Zagaro or a liqueur from those suggested by me at the end of the recipe and mix again.
Finally, add the sugar and the sifted powders, flour, potato starch, and baking powder, a little at a time to avoid lumps.
Mix all the ingredients well and energetically until you obtain a smooth and homogeneous mixture.
Finally, add the chocolate chips and mix with a spatula.
In a deep pan, heat plenty of oil* to a temperature of 320-340°F**. With the help of two slightly wet spoons, take small portions of batter*** and dip a maximum of 2-3 at a time so as not to lower the oil temperature too much. Fry on a gentle heat for 2′, then turn them over and complete the cooking.
Place the fritters as you go on a plate with good paper towels****
Sprinkle with powdered sugar to taste!
And voilà…the carnival fritters without yeasting are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉Carnival fritters with chocolate chips are best enjoyed immediately and hot, otherwise, they should be completely cooled before placing them in an airtight container and ensure they are stored in a cool, dry place, away from heat or humidity. In such a case, consume them within 1 day at most. If you wish, before serving them again, you can heat them for a few seconds in the microwave so they return to being hot and soft as when you made them.
Tips, notes, variations and suggestions
🟣*To fry the fritters best, use a narrow and tall pan with plenty of oil, so that they can float and fry evenly. I always recommend peanut oil or oil specific for frying to keep the smoke point high (the temperature that oil should never exceed, otherwise it burns). Also very suitable is extra virgin olive oil because among all it has a high smoke point.
🟣** If you don’t have a kitchen thermometer, to understand when the oil is ready, test it with a toothpick or a skewer stick or even with a piece of batter. In contact with the oil, small bubbles should form around it. 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 browned. Therefore, I advise forming small fritters (about half a tablespoon) to facilitate even cooking.
🟣****Fritters, generally prepared with creamy batter and a leavening agent, puff up during cooking and can absorb a lot of oil. It is more than necessary to dry them with excellent paper towels, changing it at least once if possible.
🟣You can substitute the chocolate chips with about 20 grams of golden raisins previously soaked in warm water and well-drained.
🟣Instead of vanilla extract, you can use any flavoring you desire, such as cinnamon, vanillin, or grated lemon or orange zest untreated.
FAQ (Frequently Asked Questions)
What can I use instead of liqueur to prepare it for my kids?
Of course, the citrus 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. If instead, you need to prepare the fritters for adult guests, I recommend either Strega liqueur, Maraschino, or anise liqueur.
