Carnival, for me, has a distinct smell: that of hot oil and powdered sugar lightly dusting the freshly fried fritters. It’s one of those desserts you put on a tray and within minutes only crumbs remain.
Crispy, golden, with bubbles forming on the surface and that flaky texture that breaks at the first bite. That’s how they should be.
Over the years I’ve tried many times and realized you don’t need to roll them ultra-thin to make them good. The secret is finding the right thickness and working the dough correctly.
I pass them through the pasta machine up to number 3: this way they come out crispy enough, light, and full of bubbles without breaking.
Now let me explain step by step how I make them.
What makes fritters really crunchy
Three fundamental details:
– The dough folds → make the dough elastic and structured.
– The correct thickness (number 3) → perfect crunchiness without fragility.
– Oil temperature (340-355°F) → even golden color without greasiness.
Skipping any of these steps changes everything.
- Difficulty: Easy
- Cost: Very Inexpensive
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 1/2 cups All-purpose flour
- 3 1/2 tbsp butter
- 1/4 cup Sugar
- 2 Eggs
- 2 tbsp Dry Marsala (or white wine)
- 1 packet Vanillin (or orange or lemon zest)
- 1 pinch Salt
- to taste peanut oil (or sunflower oil)
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Work surface
- 1 Rolling pin
- 1 Pastry wheel
- 1 Pan
- 1 Slotted spoon
- 1 Paper towel
- 1 Grater
- 1 Sieve
Detailed Procedure
Take the butter out of the fridge a few hours before to soften it. In a bowl, pour flour, sugar, and vanillin, mix and create a well. In the center, add the eggs, butter in pieces, and a pinch of salt. Start kneading, then add the marsala (or white wine). Work everything until you obtain a smooth and homogeneous dough. Let it rest for 30 minutes.
The marsala helps make the fritters crispier and lighter, thanks to the alcohol evaporating during frying.Transfer the dough to the work surface and knead it for a few more minutes. Now comes the crucial step: roll the dough with a rolling pin or pasta machine, fold it like a wallet, and roll it out again. Repeat this step 3 or 4 times.
This step strengthens the gluten structure, making the dough elastic and suitable for being rolled very thin without breaking.
Roll the dough to a thickness of 1-2 mm (1/32-5/64 inches). Cut rectangles or diamonds with the pastry wheel, and make two internal diagonal cuts for the classic shape.
The central cuts prevent the fritters from puffing up too much and make them crunchier.
Heat plenty of oil in a wide pan until it reaches 340-355°F. Fry a few fritters at a time, turning them quickly until golden brown. Drain them with the slotted spoon and place them on paper towels.
When they are completely cold, dust them with sifted powdered sugar.
If you sugar them while hot, the sugar melts and loses its decorative effect.
How to store Carnival fritters
Carnival fritters stay crispy and fragrant if stored correctly.
Where to store them: Store them in an airtight container, preferably tin or glass, to protect them from moisture.
How long: They remain perfect for up to 3-4 days. Avoid storing them in the fridge, as the humidity might soften them.
Common mistakes to avoid
Too thin dough → fragile
Skipped folds → fewer bubbles
Oil too cold → absorb fat
Powdered sugar while hot → melted effect
Notes and curiosities
Why “fritters”? The name comes from the tradition of making large quantities during Carnival, a time for sharing laughter and conviviality.
The secret to lightness: The dough processing, folded multiple times and rolled thin, is essential for obtaining crispy and light fritters.
FAQ – Carnival Fritters
Can I use another liqueur instead of marsala?
Yes, marsala can be replaced with white wine, grappa, rum, or anise, depending on your taste. If you prefer a non-alcoholic version, simply use orange juice.
Why aren’t my fritters crunchy?
The crunchiness depends on two main factors:
The dough must be rolled thin (2 – 3 mm or 1/16 – 1/8 inches at most).
The oil must be hot (340-355°F). If it’s not hot enough, the fritters will absorb too much oil and lose lightness.What is the best oil for frying fritters?
Peanut oil is ideal because it has a high smoke point and a neutral flavor. You can also use sunflower seed oil, but make sure it is suitable for frying.
Can the fritters be prepared in advance?
Yes, you can prepare them the day before. Store them in an airtight container and dust with powdered sugar only before serving to keep them crunchy.
Can you freeze fritters?
No, fried fritters do not freeze well because they would lose their crunchiness. However, you can freeze the raw dough: wrap it in plastic wrap and thaw it in the refrigerator before rolling and frying.
The Carnival fritters are a simple dessert, but with a story and a taste that are part of our culture. Making them at home is a small gesture of tradition that brings joy and the scent of celebration to the whole kitchen. Try them and let me know if they came out crunchy and light as promised!
