- 240 g. of ‘0’ flour
- 20 g of butter
- 20 g. of icing sugar
- 2 eggs
- 1 tablespoon Grappa
- 1 pinch salt
Knead all the ingredients well, pay attention to the softness of the butter.
Once the dough is formed, cover with a piece of plastic wrap and let it rest for about ten minutes at room temperature.
Knead the dough until it is smooth and thin
With a fluted pastry wheel, cut into rectangles (or whatever size you want); make a slit (or two) down the middle.
Gently drop each piece of dough in the hot oil at the temperature of 150-160 ° C
Dust with icing sugar just before serving.
Now “carinval fritters” are ready to be served
Thanks to our friend Chiara Colosi for the pictures and the recipe