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Frittelle di Carnevale

Carnival Fritters

2 oz (50 gr) corn starch
1 cup (150 gr) flour
1 1/4 cups (300 cc) water
2 oz (50 gr) butter
pinch of salt
2 oz (50 gr) sugar
1 teaspoon vanilla powder
6 large eggs
1 tablespoon baking powder
2 apples, cores, peeled, finely diced
3 oz (100 gr) raisin
2 oz (50 gr) pine seed
Powdered sugar for finishing

In a bowl sift together the flour and corn starch.

Many traditions are vanished or changed, but fried pastries are still the protagonist of the Fat Tuesday cookery. Spoonful’s of dough fried in oil take the shape of small balls in Frittelle di Carnevale.

Printer friendly recipe

In a saucepan on medium heat place water, butter, and pinch of salt.

As soon as the water starts boiling, remove from heat and add the flower mixture.

Stir vigorously to combine.

Place the pan back on the heat. Stir until the dough will appear dry and comes off the walls of the pan.

Remove from heat. Add the sugar, vanilla . . . .

. . . and one egg.

Stir very fast to combine the egg.

Repeat the step of adding the eggs one at a time, and stirring, until all the eggs are incorporated to the dough.

At this point add the baking powder to the dough, and . . . .

. . . . combine raisins and diced apple.

In a skillet bring the oil to frying temperature. Place the dough in the hot oil one tablespoon at the time.

Fry the until the fritters are golden.

Remove the fritters from the skillet and place on kitchen paper to drain the excess oil. Top with powdered sugar, and serve at once when still hot.