Orange and mascarpone fritters, soft and delicious, to sweetly celebrate Carnival… they are prepared in a few minutes and are truly irresistible with their aroma and softness. The dough is very simple and contains no butter, thanks to the presence of mascarpone… then you just need two teaspoons to shape the fritters and immerse them directly in the oil. Try this recipe, it’s very easy but truly delightful!
Here are other ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: about 50-60 fritters
- Cooking methods: Frying
- Energy 198.90 (Kcal)
- Carbohydrates 26.31 (g) of which sugars 9.48 (g)
- Proteins 3.84 (g)
- Fat 9.89 (g) of which saturated 5.27 (g)of which unsaturated 0.97 (g)
- Fibers 0.47 (g)
- Sodium 20.37 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1 cup mascarpone
- 2 eggs (medium)
- 7 tbsp sugar
- 0.3 cups orange juice
- orange zest
- 1 tbsp cointreau (or another liqueur)
- 2 tsp baking powder
- 4 cups peanut oil (for frying)
- granulated sugar (or powdered sugar, for topping)
Tools
- Bowl
- Citrus juicer
- Grater
- Whisk or mixer
- Pot
- Paper towels
This content contains sponsored affiliate links.
Preparation
Break the eggs into a bowl, add the sugar and the grated zest of an untreated orange.
Mix (without whisking) with a hand whisk, or with an electric mixer on low speed.
Add the mascarpone and blend it well.
Add the freshly squeezed orange juice (0.3 cups) and a tablespoon of cointreau (or another liqueur of your choice).
Finally, add the sifted flour and baking powder. Mix well until you obtain a smooth batter without lumps (1).
Pour about 4 cups of peanut oil into a high-sided, thick-bottomed pot.
Heat the oil to temperature; it will be hot if small bubbles form around a wooden skewer inserted into it.
Using two teaspoons, form the fritters and immerse them in the oil. Fry a few at a time as they will puff up thanks to the baking powder.
Fry them for a few minutes, turning them with a spatula, until they are golden brown (2).
As they are ready, drain them well and transfer them to a tray lined with paper towels for frying (3).
Sprinkle them generously with granulated sugar or powdered sugar.
The orange and mascarpone fritters are ready. Serve them hot or warm… they are so soft and fragrant that you can’t stop at one!
Tips and Notes
Fry few at a time, to avoid cooling the oil. Use a thick-bottomed pan as it will keep the temperature more stable.
The oil should not be too hot, or the fritters will burn on the outside and stay raw inside, but not too cold either, or they will become very greasy.
During frying, try to keep the oil “clean” by removing the dough fragments that detach while you form the fritters.
If you don’t consume them all at once, the fritters are good even the next day, warmed for a few minutes in the oven.
If you want to keep following me
You can find me on Facebook, Instagram and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like my recipes and want to support my work, you can buy me a coffee on Ko-fi.
