Italian Carnival Fritters

Today in Italy we celebrate Martedi’ Grasso (literally Fat Tuesday), the last day of celebrations of the Italian Carnival; except for Milan (my hometown) where the celebrations will begin today and will end Saturday February 13th. 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 or tortelli (fritters) and chiacchiere. This will be the last night of eating rich and fatty foods before the ritual fasting of the Lenten season.

…another delicious recipe included in #aqueeninthekitchen

 

A Queen In The Kitchen

Authored by Ale Gambini

Photos by Maurizio OTTO De Togni

L.A.-based Italian food writer Ale Gambini presents traditional Milanese and Northern Italian dishes, handed down from her beloved Nonna Fernanda. Nearly a century of authentic Italian recipes, accurately explained step-by-step, prepared using only the freshest, finest and healthiest ingredients that are native to the region of Lombardy and Northern Italy in general. This book includes the staples of the Milanese cuisine such as Milanese risotto, veal ossobuco and Panettone (Christmas sweet bread).

Available on:

Amazon.com (US), CA, Amazon Europe: (IT, FR, ES, DE) and UK.

Take a look at my Nonna Fernanda’s video while making Tortelli di Caravelle (Carnival Fritters).

Enjoy this sweet recipe and BUON CARNEVALE!!!

Photo by Maurizio “OttO” De Togni – BreadLoveAndDReams.com

DIFFICULTY : easy

PREP TIME : 1h 15min.

COOK TIME : 2 min.

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 grated orange 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.