Carnival Fritters | Chiacchiere di Carnevale

Deep fried thin slices of dough covered in powdered sugar are the ultimate Carnival treat in Italy!

Per la ricetta in ITALIANO, clicca QUI!

11 years, …

132 months,…

4015 days,…

since I last spent Carnival in Italy. Yes it has been that long!

This year because, well, I am stuck home unable to fly to Shanghai because of Corona Virus, I am able to finally celebrate Carnival in Italy! It is a big thing here, with children dressing up, playing with colourful streamers in the streets.

Many are the dishes typical of this holiday and certainly fritters are a must to make, serve and enjoy!

So after 11 years, it’s time for me to turn on the frier again (you guys know I don’t really eat fried food) and make this flaky, bubbling fried strips of dough.

Good fritters need to have LOTS of bubbles, a super thin pastry and a very flaky texture. How to get all that? There is only one way: you need to roll and fold the dough several times (the more you fold it the more bubbles you will get) and ultimately you need to roll it very, VERY THIN!


  • 150 g cake flour (00 type)
  • 20 g sugar
  • 30 ml milk
  • 1 whole egg
  • 15 g unsalted butter
  • powdered sugar
  • 1l vegetable oil
  • 1 tbsp rum
  • zest of half organic lemon

In a bowl combine flour, sugar and lemon zest. Make a well in the centre and crack in the egg, pour in the melted butter and the rum. Using a fork start beating the egg into the flour, working your way toward the edges.

Once you get a soft mixture add in the milk.

Keep mixing with the fork then knead the dough with your hands until it comes off the bowl and it’s smooth and elastic.

Cover it in plastic wrap and let it rest for 30 min.

Divide the dough into 3 pieces. Using a rolling pin, roll it out into a long strip, flour it on both sides, fold it in half and roll it again. Repeat this for 4-5 times.

Then roll it out again SUPER THIN, so thin you should be able to see though it if you lift it off the table. This operation would get a lot easier if you use a pasta roller. But hey, I was at my parents’ house and my mom isn’t much of a cook…#iamnotlikemymom

Cut off strips of dough about 3-4 cm wide

Heat up the oil to 175 C and fry a few pieces of dough at the time for 3 min on each side.

When you drop the dough into the hot oil it should quickly come up to the surface getting all bubbling.

Remove and let them cool down on kitchen table, this will also absorb any extra oil.

Once your fritters are completely cooled, dust them with powdered sugar

and serve them up!

These store well under a glass bowl for several days.

If you make this recipe tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.