The crispy Carnival fritters with many bubbles. Each region has its name, frappe, cenci, bugie, cròstoli, etc., they are rectangles with cuts in the center, made with a simple dough, rolled out into a very thin sheet, and then fried, garnished with a lot of powdered sugar. It’s a tasty, delicate, and crunchy dessert that makes both adults and children happy. There are different variations for the dough: for the alcoholic ingredient, some use grappa, marsala, limoncello, wine, etc., while for the fat part, oil, butter, or lard, but all are wonderfully good. Remember that chatting is good for you……!!!! Here’s my recipe.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2 1/2 cups Manitoba flour
- 1 1/2 cups all-purpose flour
- 1/4 cup lard
- 1/4 cup white wine
- 1/3 cup sugar
- 3 eggs (about 175 g)
- 1 lemon zest
- 1 teaspoon vanilla extract
- pinch of salt
- peanut oil for frying
- powdered sugar for garnish
Tools
- Pasta Machine
- Pastry Wheel
- Frying Pan
Steps
In a bowl, mix the flours, then add the sugar, eggs, vanilla extract, a pinch of salt, and the wine.
With a fork, start mixing to slightly absorb the flour, add the softened lard and lemon zest.
Knead all the ingredients well, then continue working it on a work surface until you obtain a smooth and compact ball.
Wrap it in plastic wrap and let it rest at room temperature for 1 hour.
After the time has passed, divide the dough in half, wrap one part again in plastic wrap, and start rolling out the other with the pasta machine, first at the widest position (number 1 of the machine) and then to the thinnest (I rolled it to number 6). If it sticks a bit, use some flour.
An important note, the dough must be so thin that you can see your hand through it.
Once you have finished rolling out all the sheets, use a pastry wheel to cut horizontally into rectangles about 2 inches (decide on the size), giving them 2 cuts in the center.
Fill the frying pan with plenty of oil, bringing it to a temperature of 320°F, then immerse the fritters a few at a time. Wait for them to puff up on one side before turning them over.
Remove them as soon as bubbles form and they become golden brown. Drain them on absorbent paper and place them in a container.
When you have finished frying them all, dust with a lot of powdered sugar.
The Carnival fritters are ready!!
Storage
You can store the fritters in a closed container at room temperature for 3 days.
