Hurray it's that time of the year again! It's carnival, so it's time to make those addictive deep fried, gorgeous cakes.
Every year for me has become a tradition now. It cannot pass February without making frittelle.
Every region of Italy calls them differently but in the end they are all very similar. I get instantly transported back to when, as a child I used to come back from school and I could smell the cakes being fried in the courtyard.
My mother and my grandmother would make huge batches of them and invite all the relatives to eat and distribute them around the neighbours. What a joy that was. I was filled with happiness at seeing them chain working (wish I had taken a picture back then!). And it is with the same joy that I make them for my own children now and let's face it for myself too! There are different types of carnival cakes. All of them are deep fried. Frittelle are very straightforward and don't take that long to make.
If you like carnival cakes you must try these fried carnival masks too!
- Prep Time : 20 minutes
- Cook Time : 15 minutes
- all purpose sieved self raising flour - 230 g - 2 cup
- cornflour - 60 g - ⅔ cup
- eggs - 3
- rum or brandy - a drop
- sugar - 50 g - ¼ cup
- raising agent - 1 tsp (for the cornflour)
- salt - a pinch
- butter - 80 g - ⅓ cup
- vanilla essence - 1 tsp
- lemon zest - 1
- icing sugar
- sultanas - 250 g - 1 + ¼ cup
- oil for frying
In a bowl mix the sugar and the eggs together. Add all the other ingredients and incorporate them well.
Put the mixture in the fridge and leave it to rest for half an hour.
With your hands make some small balls and fry them in hot oil and turn them on the other side until they are nice and golden on both sides. Fish them out of the oil and let them cool down. Then dust them with powdered sugar.