Carnival fritters are much more than a fried dessert: they are a ritual that smells of celebration, tradition, and sharing.
Thin and crispy, they originate from a simple but meaningful preparation linked to ancient folk festivals that celebrated abundance before Lent.
Making them means bringing a piece of Italian history to the table, rediscovering gestures passed down over time, and creating a convivial moment that unites young and old, because fritters are not made just to eat them, but to be together, laugh, and celebrate Carnival in the most authentic way possible.
Homemade fritters are one of the rare recipes I fry, just to please my children.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Carnival Fritters
Fritters Recipe
- 2 eggs
- 300 g all-purpose flour
- 60 ml sparkling wine
- 60 g granulated sugar
- 30 g peanut oil
- 1 pinch fine salt
- to taste powdered sugar
- to taste peanut oil
Tools
- 2 Bowls
- 1 Fluted Wheel
- 1 Rolling Pin
- 1 Pasta Machine
- 1 Work Surface
- 1 Pan
- 1 Hand Whisk
- 1 Tray
- 1 Absorbent Paper
Steps for Carnival Fritters
Take a bowl and add the eggs, a pinch of salt, and the sugar and mix with the hand whisk, for one or two minutes. Gradually add the peanut oil, still mixing, then the sparkling wine.
Add the flour and knead until you get a compact and smooth dough. Wrap in plastic wrap and let it rest for about thirty minutes in the fridge wrapped in food plastic wrap.
Sprinkle the work surface with some flour and start rolling the dough with the rolling pin or with the pasta machine. You need to get a very thin pasta.
Then, with a fluted wheel, cut the dough into rectangles
In a pan heat the oil for frying at 347°F and cook for about two minutes, the fritters or bugie, turning them over as soon as you see them golden.
Place them on a tray covered with absorbent paper, dust with powdered sugar and serve, enjoy!
Storage for Carnival Fritters
After frying the fritters and letting them cool completely, put them in a hermetic container or a tightly closed food bag at room temperature. This way they stay good for 2–5 days.
If possible, place sheets of absorbent paper or parchment paper between each layer: this helps absorb excess moisture.
I do not recommend freezing as the fridge’s humidity makes them soft
