Carnival Mignozzi are an Abruzzese dessert and have a slightly different outcome compared to castagnole, as mignozzi are traditionally prepared only in Abruzzo and only in some towns.
The dough inside is a little drier than castagnole which are softer.
The original recipe calls for no leavening agent, but in this recipe I added it because it makes the recipe easier to succeed.
Our grandmothers used to prepare them by beating the eggs so much that the dough would rise as if they had used a leavening agent.
The dough is very simple, and once the ingredients are combined, just form a loaf, cut it into small pieces, and fry them.
If my recipe has intrigued you, try making it during this Carnival period, and let me know if you liked them!
Follow the recipe, and if you replicate it, or replicate other recipes on my blog, send me the photos, and I will post them on my Facebook page with your name.
Approximately 700 Kcal per person
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for making Carnival Mignozzi
- 4 Eggs
- 5.64 oz Sugar
- 21.16 oz Flour type 0 + extra for the work surface
- 1 packet Baking powder
- 2 Large potatoes, mashed (about 7 oz weighed raw)
- 1 cup Sunflower oil
- to taste Anise powder
- pinches Salt
- Sunflower oil for frying
- 1.41 oz Sugar or powdered sugar
Preparation of Carnival Mignozzi
Take the mixer and combine all the ingredients, mixing well.
Meanwhile, put the oil for frying in a pan and bring it to the highest temperature, when we start frying, we will lower the gas almost to the minimum.
Place the mixture on a work surface, form a loaf, create ropes, and cut small pieces the size of a walnut, place them in the frying oil and drain them on absorbent paper.
