Fritters by Maestro Massari, I couldn’t resist trying them as I love homemade fritters. Every year during Carnival I make them several times and enjoy experimenting with new recipes. After the classic ones, I moved on to cream-based ones, even vegan with plant-based cream, without eggs and butter, then I also tried those with yogurt, cocoa, chocolate, rum, orange, and now the fritters by the pastry master, who always has much to teach and learn from. The peculiarity of his fritters is that he uses Manitoba flour to prepare a good elastic dough that rolls out effortlessly, without needing to use flour at this stage. The maestro advises using a good fortified wine such as Marsala; as always, fritters don’t require yeast, but a good natural Vanilla aroma, he suggests the seeds of a pod, certainly the best choice. Alternatively, you can use a good natural vanilla extract as I did. Shall we prepare them? Find the recipe in the Carnival sweets collection.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 40 Minutes
- Portions: for 8 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Maestro Massari’s Fritters
- 4 cups Manitoba flour 0
- 3 medium eggs
- 1/4 cup Marsala or liqueur
- 1/4 cup butter
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- grated organic lemon zest
- to taste vanilla powdered sugar
Tools for Preparing Maestro Massari’s Fritters
- 1 Bowl
- 1 Pasta machine
- 1 Pan
- 1 Tongs
Steps to Prepare Massari’s Carnival Fritters
In a large bowl, we put all the ingredients: flour, sugar, eggs, melted butter, vanilla, if desired, a pinch of salt as suggested by the maestro, I didn’t add it, grated organic lemon zest, and finally the Marsala. Work to achieve a smooth dough. Let it rest while we prepare the necessary for rolling.
We prepare a work surface, perfectly clean and dry, no need to use flour, usually, the dough is so perfect that it doesn’t stick to surfaces, but if necessary, use a little flour.
With a rolling pin or pasta machine roll out the dough, working one piece at a time. Start with the rollers open at 1, fold the dough several times at the beginning, passing it at the same level, then gradually tighten until it is thin to taste, usually second to last or last level if you want them very thin. Those in the photo are rolled to the second to last level.
Cut the sheets into large rectangles with slits in the center.
Fry in plenty of hot oil, between 340 and 355°F. Let it brown on both sides and then drain on absorbent paper.
Arrange on a tray and sprinkle with vanilla powdered sugar layer by layer.
A small trick to make the fritters nice and crunchy, if made in advance, and if some are left, or simply not as crunchy as we would like, to make them nice and crunchy, even if they become a bit soft from humidity, just put them in a hot turned-off oven, and they will become very crunchy, as if freshly made.
They stay crunchy as freshly made for several days in a closed container.
