Carnevale Fritters www.tastetrailsrome.com cookery holidays Italy.

Carnevale Fritters www.tastetrailsrome.com cookery holidays Italy.

Cookery holidays Italy recipe : Frittelle di Carnevale

An Italian Carnevale  is a time of great celebration and feasting that culminates on Martedi Grasso (Fat Tuesday / Pancake Tuesday ) the day before Lent begins on Ash Wednesday. 

Carnevale is celebrated in many different ways through out the country and if you’re in Italy during this time , there will be plenty of sweet fried dough to enjoy. And if you are not then why try these at home and bring a little piece of the Italian Carnevale to you.

Ingredients

Serves 24 pieces

4 cups of all purpose flour
1 tablespoon of baking powder
4 large eggs
3/4 cup of sugar
3/4 cup of whole milk at room temperature
Fine sea salt to taste
Vegetable oil for frying
Powdered sugar for dusting.

Instruction

Prep time 45 mins

Sift together the flour and baking powder, and put to one side.

In a large bowl, beat the eggs until light and frothy. Add the sugar, and beat until light yellow. Add the milk and a pinch of salt, and beat to combine. Slowly add the flour mixture, whisking constantly. This mixture should form a very tender dough.

Lightly flour a work surface, and roll out the dough with a rolling pin to about 1/8 inch.  With a pizza wheel, knife, or fpastry cutter, cut the dough into rectangles, strips, or any shape you like.

Line a baking sheet with paper towels. Fill a deep stockpot with 8 inches of the oil  and place over a medium heat. Bring the oil to 350°F, try to maintain the temperature as you fry the dough.

Drop 4 or 5 pieces of dough into the oil, and fry until golden, about 2 minutes. As they are ready, remove them with a slotted spoon and transfer to the prepared baking sheet to drain. Dust with powdered sugar, and serve warm or at room temperature.

 

Why not check out our other Cookery holidays Italy recipes 


This recipe is an example of what to expect with Taste Trails Rome | Fine cookery holidays Italy. What we cook in the lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .


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