“A World Of Sweets”, Episode #5 Tortelli Di Carnevale- Carnival Fritters (Italy) – Feat. Nonna Fernanda

http://vimeo.com/breadloveanddreams/nonnafernanda Today, March 8th, is a very special day for me! First of all, four years ago I gave birth to my adorable daughter Angelica! March 8th is also known as the International Women’s Day, a day to remember the political, social and economic achievements of the women and the discrimination and violence that women are still subjected in many countries of the world. Since March 8th 1946, right after the end of the World War II, the Women’s Day has been celebrating throughout Italy with Mimosa flower, a flower which flourishes in the beginning day of March, a flower who became the symbol of this celebration. While everywhere else in Italy the Carnival has just ended, Milan (my hometown) is still celebrating its last day of Carnival before Lent begins. Adults and children head up to Piazza Duomo, wearing colorful masks and costumes, eating the most famous treats for Carnival : the “Carnival Fritters”. For all these reasons, I chose March 8th for sharing with you all the new episode of “A World Of Sweets” featuring my dear grandmother Nonna Fernanda. This is my way to celebrate a great Woman and tell her how much I love her and how grateful I am for having her in my life. Grazie Nonna !!! Love You !!!

Carnival Fritters

Ingredients

1.1 lb all-purpose flour

1 sachet vanilla baking powder

5 tbs granulated sugar

1 egg

1 egg yolk

1 teaspoon grated lemon peel

1 teaspoon orange grated peel

1/2 shot of Cognac

2 cups whole milk

vegetable oil and lard (or shortening), for frying

Directions

In a big bowl sift together flour and baking powder. Add sugar then one egg, one egg yolk, vanilla extract, grated lemon peel and grated orange peel. Stir with a wooden spoon until well combined. Add the Cognac, the milk and stir well. The consistency of the batter should be not too firm and not too loosely. Cover the bowl with a lid pan or cling wrap and let rise for about 1 hour. In a large skillet heat abundant oil with a couple of tablespoon of lard (or shortening). Allow the oil mixture to reach the right temperature for deep-frying. Dip a metal teaspoon into a glass of cool water than spoon a teaspoon of batter and drop it into the frying pan. Let the fritters float into the oil until turn upside down and golden brown. Drain the fritters with a slotted spoon and place them on a plate covered with paper towel. Serve hot, sprinkled with granulated sugar.