Carnevale Tortelli (Italian Carnival Fritters)
Category: Desserts
Servings: 6
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes
These traditional Tortelli di Carnevale are a delightful treat, perfect for the Carnival season in Italy. Made with a dough that’s cooked and then fried to a golden perfection, these sweet, puffy fritters are rich in flavor, with hints of vanilla and lemon zest. They’re dusted with sugar just before serving, giving them a beautiful, festive touch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole milk | 250 ml |
| Butter | 100 g |
| All-purpose flour (00 type) | 300 g |
| Sugar | 100 g |
| Vanilla sugar (or vanilla extract) | 1 packet |
| Lemon zest | 1 lemon |
| Eggs | 8 |
| Egg yolks | 2 |
| Baking powder | 2 tsp |
| Fine salt | 1 pinch |
| Peanut oil (for frying) | As needed |
| Powdered sugar (for dusting) | As needed |
Instructions:
-
Prepare the milk mixture:
- In a saucepan, pour the whole milk and add the vanilla sugar, a pinch of fine salt, and the zest of one lemon. Stir gently and bring the mixture to a boil over medium heat.
-
Add the flour and baking powder:
- Once the milk mixture reaches a boil, remove the pan from the heat. Gradually add the sifted flour and baking powder to the pan, stirring constantly to avoid lumps. Return the pan to the stove over low heat and continue stirring for about 2 minutes until you see a thin white film form on the bottom of the pan.
-
Cool the dough:
- Transfer the mixture into a bowl and allow it to cool slightly. This step is essential to ensure that the dough can absorb the eggs properly.
-
Incorporate the eggs:
- Once the dough has cooled enough to handle, begin adding the eggs, one at a time. Stir each egg thoroughly into the dough before adding the next. This will create a smooth, slightly thick but fluid batter. Repeat with all the eggs, including the egg yolks, until the dough is smooth and well-combined.
-
Prepare the frying oil:
- In a deep pan or frying pot, heat peanut oil to a temperature between 170°C (340°F) and 180°C (355°F). To test the temperature, drop a small amount of the dough into the oil. It should gently rise to the surface and slowly turn golden. Adjust the heat if necessary to maintain this temperature.
-
Fry the tortelli:
- Use a spoon to carefully drop spoonfuls of dough into the hot oil. Each piece should be about the size of a walnut. Fry the fritters in batches, making sure not to overcrowd the pan. Fry until golden brown and puffed up, approximately 4-5 minutes per batch.
-
Drain and serve:
- Once fried, transfer the tortelli to a plate lined with paper towels to drain any excess oil. While still warm, dust them with powdered sugar to add sweetness and a festive touch.
Serving Tips:
Enjoy these delicious Carnival fritters warm for the best experience. They are perfect for a sweet snack, especially during Carnival celebrations, but also make a great treat for any special occasion or weekend indulgence. Pair them with a nice cup of hot chocolate or coffee for a true Italian dessert experience.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 6 g |
| Carbohydrates | 40 g |
| Fat | 15 g |
| Saturated Fat | 7 g |
| Cholesterol | 150 mg |
| Sodium | 100 mg |
| Fiber | 1 g |
| Sugars | 15 g |
Pro Tip:
For an extra burst of flavor, try adding a teaspoon of orange zest or a splash of rum to the batter before frying. The slight hint of citrus or rum will elevate the fritters even further, making them a memorable dessert for any occasion!
