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Carnival Fritters with Thermomix Traditional Recipe



In Italy we refer to these carnival fritters as Chiacchiere, Frappe, Bugie, Cenci, Crostoli and Galani. Each Italian region has its own. In the US they are known as Angel wings and can be prepared for Christmas or Easter while they are prepared in other parts of the world during other periods of the year.

This recipe has been sent by Janine who received it from her mother-in-law Daniela who in turn got it from her friend Caterina (from Viterbo): "That lady is very good at cooking...she is brilliant!!"..

Janine also writes: "I always prepare many crostoli....so I usually give them to friends and neighbours. They are made to be shared during Carnival, aren't they?"

Of course they are!!!!!


Ingredients


- 500 g All Purpose Flour
- 100 g Melted Butter
- 3 Eggs
- 40 g Sugar
- 1/4 Measuring Cup Grappa
- 1 Measuring Cup White Wine
- 1 Lemon Peel
- 1 Pinch Salt
- Oil to fry


How to prepare Carnival Fritters


Put all the ingredients in the bowl and mix. 2 Min. Speed Dough Mode.

Add some more flour if the dough is too sticky.

Then use a pasta machine to make very this sheets of dough.

Then cut some casual stripes, not regular. It is better when they are different one from the other.

Then fry on a low heat until they are golden.

Do not put too many stripes in your pot at the same time!



Janine's advice


A tip to serve these fritters: spread with some melted chocolate and then serve.



Janine Bakhuis (Colloredo di Monte Albano (UD))


My advice


As the tradition tells, you can eat them sprinkled with icing sugar. ;-)


How to prepare the Carnival Fritters without Thermomix


http://easteuropeanfood.about.com/od/polishdesserts/r/chrusciki.htm
http://www.happystove.com/recipe/170/Italian+Crostoli+(Chiacchiere)/
http://theitaliantaste.com/italian-cooking/dessert/tradizionali_traditional/trad_006_carnival_fried_pastry.php


Picco Salvatore's advice


Before frying you'd better flatten them in the middle to avoid those bubbles that usually get filled in with oil. Cooking must be very quick with a very high oil temperature, so that the final result is light and crunchy, not soaked in oil.


Translated from the Italian recipe
Chiacchiere, Frappe, Bugie, Cenci, Crostoli e Galani: Ricette di Carnevale col Bimby








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