Homemade Carnival fritters without yeast are the perfect dessert when you want to serve something crunchy, crumbly, and irresistible without long waits. This traditional recipe is prepared in no time with simple ingredients, just like the fritters of old.
Being a version without yeast, it doesn’t require resting time and allows you to get thin, light, and golden fritters, ideal for frying or baking. Make them at home, and you’ll see… they’ll disappear in a minute!
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 40 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1.8 oz butter (melted)
- 1.8 oz sugar
- 1/4 cup milk (you can also use half milk and half liqueur)
- 2 eggs
- 1 packet vanillin
- 2 3/4 all-purpose flour (start with 2 1/2 cups and add more if needed)
- as needed peanut oil
- as needed powdered sugar
- as needed chocolate
Tools
- Pasta Roller
- Slotted Spoon
- Absorbent Paper
Steps
In a bowl, mix the eggs with the sugar until you get a smooth mixture. Add the cooled melted butter, milk, and vanillin.
Gradually incorporate the flour, working the dough until you get a smooth and soft ball.
Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
After resting, divide the dough into smaller pieces and roll them out with a rolling pin (or pasta machine) until you get a thin sheet about 1/16-1/8 inch thick.
With a fluted pastry wheel, cut the fritters into the desired shape (rectangles, diamonds, or with a small central cut).
Heat plenty of peanut oil in a pan and fry a few fritters at a time. Cook until golden, it will take 30/40 seconds per side, turning them to even out the cooking. Drain on absorbent paper.
Once cooled, decorate with melted chocolate or sprinkle with plenty of powdered sugar.
These Carnival fritters without yeast are very easy to make and always a hit. Prepare them for a delicious snack or to celebrate Carnival with a traditional dessert!
Tips for Perfect Fritters
Tips for always crispy fritters without yeast
Don’t add all the flour immediately: start with 2 1/2 cups and add only if the dough requires it. It should be smooth, elastic, and not sticky.
Roll the dough very thin: the thinner it is, the lighter and crumblier the fritters will be after frying.
Use a bit of liqueur in the dough (grappa, rum, or dry white wine): it helps to get crispier and less oily fritters.
Fry in hot oil (338–347°F): if the oil is too cold, they will absorb oil; if too hot, they will darken quickly.
Fry a few at a time to avoid lowering the oil temperature.
Drain well on absorbent paper without overlapping them, so they’ll stay dry and crispy.
Powdered sugar only when cold: when hot, it melts and makes them moist.
For a delicious variant, you can decorate them with melted chocolate, but always after they have cooled completely.
Want an even lighter version? Try them baked at 356°F for about 10-12 minutes or in the air fryer for 5-6 minutes.
Note: cooking times may vary based on the oven or air fryer and the thickness of the fritters. Always adjust by observing the color: they should be slightly golden.
