Tomorrow in Italy is going to be Martedi’ Grasso (literally Fat Tuesday), the last day of celebrations of the Italian Carnival; except for Milan (my hometown) where the celebrations will begin tomorrow and will end Saturday February 21. Carnevale is the most colorful and joyful Italian holiday where everyone wears a costume or a mask, and celebrates in the streets with festive parades, allegoric floats, coriandoli (paper confetti), stelle filanti (paper streamers) and delicious sweet treats such as frittelle (fritters) and chiacchiere. This will be the last night of eating rich and fatty foods before the ritual fasting of the Lenten season.
Take a look at my Nonna Fernanda’s video while making Frittelle di Caravelle (Carnival Fritters).
Enjoy this sweet recipe and BUON CARNEVALE!!!
Carnival Fritters
Ingredients
1.1 lb unbleached all-purpose flour
1 sachet (1/2 oz or 16 gr) 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
granulated sugar, to sprinkle
Directions
In a big bowl sift together flour and vanilla baking powder.
Add sugar then one egg, one egg yolk, grated lemon peel and grated orange peel.
Stir with a wooden spoon until 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 they turn upside down and are 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.
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