Carnival fritters with potatoes, a delicious dessert prepared during the Carnival season. This dough is very different from castagnole and frappe; it is very soft, almost sticky, and in fact, the fritters are fried with the help of two teaspoons. I recommend trying them, and I’m sure they will win you over from the first fritter. Let’s see together what we need and how to prepare carnival fritters with potatoes
DON’T MISS THESE DELICIOUS CARNIVAL RECIPES
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 50
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
To make carnival fritters with potatoes, just mix all the ingredients, wait for the dough to rise, then start frying the delicious fritters with the help of two teaspoons. Finally, dip them in sugar and enjoy.
- 9 oz potatoes (weighed raw)
- 1/3 cup sugar
- 4 cups all-purpose flour
- 7 tbsps butter
- 2 tbsps liqueur
- 3 eggs
- 1/2 oz fresh yeast
- sunflower oil (for frying)
- sugar (for rolling the fritters)
- grated lemon zest
Tools
A MIXER OR A FOOD PROCESSOR OR IF YOU HAVE A THERMOMIX
Steps
NOW LET’S PREPARE THE FRITTERS
To make potato fritters, first melt the butter in a bain-marie and let it cool. Boil the potatoes, and once cooked, drain them and allow them to cool.
Dissolve the yeast in a little water and pour it into the bowl of a mixer or food processor. Add the sugar and lemon zest, blend for a few seconds, then add the melted butter and potatoes and blend again. Add the eggs, liqueur, and flour and blend at the highest speed. You should get a very soft and sticky dough; cover it and let it rise.
THERMOMIX PROCEDURE:
Put the sugar and lemon zest in the bowl, 10 sec. Speed 10, and set aside. Add the butter to the bowl, 2 Min. 158°F Speed 1
Add the sugar and boiled potatoes, chop for a few seconds at Speed 5
Add the flour, liqueur, and eggs, knead for 2 Minutes Speed dough. Let the dough rise in the Thermomix bowl as well.
Heat the oil in a pan, and when hot, wet your hands and take a piece of dough, trying to form an irregular ball, or you can use two spoons, always wet in water first. Cook the fritters on both sides, drain them, and roll them in sugar.
I LEAVE YOU SOME TIPS
TO KNOW IF THE OIL IS READY FOR FRYING, DIP THE HANDLE OF A WOODEN SPOON IN IT, AND IF IT MAKES LOTS OF BUBBLES, THEN IT’S READY, OR USE A KITCHEN THERMOMETER AND IT SHOULD REACH 330°F. TO KNOW IF THE FRITTERS ARE COOKED, I DRAIN ONE AND CUT IT IN THE CENTER WITH A KNIFE TO CHECK. IF THEY GET TOO COLORED AND ARE RAW INSIDE, REMOVE THE PAN FROM THE HEAT, LOWER THE OIL TEMPERATURE, AND PLACE THE PAN BACK ON THE HEAT AT A LOWER FLAME.
TO KNOW IF THE OIL IS READY FOR FRYING, DIP THE HANDLE OF A WOODEN SPOON IN IT, AND IF IT MAKES LOTS OF BUBBLES, THEN IT’S READY, OR USE A KITCHEN THERMOMETER AND IT SHOULD REACH 330°F. TO KNOW IF THE FRITTERS ARE COOKED, I DRAIN ONE AND CUT IT IN THE CENTER WITH A KNIFE TO CHECK. IF THEY GET TOO COLORED AND ARE RAW INSIDE, REMOVE THE PAN FROM THE HEAT, LOWER THE OIL TEMPERATURE, AND PLACE THE PAN BACK ON THE HEAT AT A LOWER FLAME.
