Carnevale Fritters with Liqueur (Castagnole di Carnevale)

No votes yet
30 minutes 4 Servings Print RecipeEmail Recipe


3 1⁄2 all-purpose flour (plus extra if needed)
1teaspoonbaking powder
1⁄2cupgranulated sugar
1⁄2teaspoonvanilla extract
2 eggs
2tablespoonsassolino liqueur
1⁄2cupdry white wine (plus extra if needed)
3cupextra-virgin olive oil
1⁄4cupconfectioner's sugar


In a large bowl, combine the flour, baking powder, granulated sugar, and salt. Add the vanilla extract, eggs, and lard, and mix well with a wooden spoon until nearly smooth and fairly thick, roughly the texture of thick pancake batter. Add more wine if it is too dry or more flour if it is too runny.

Heat the olive oil to 350F. Drop in a few teaspoons of the batter and cook until they are golden and puffed, turning to cook evenly, about 2 minutes; remove with a slotted spoon to a platter lined with paper towels and gently blot dry.

Proceed in the same manner with the remaining batter. Serve hot, dusted with the confectioner's sugar.

Recent comments