Chiacchiere di Carnevale * * * (Sweet Carnival fritters)
Ingredients for the dough:
- 250 gr (8,80 oz) all purpose flour
- 1 egg
- 25 gr (0,88 oz) butter
- 50 gr (1,7 oz) milk
- 20 gr (0,70 oz) sugar
- 1 lemon zest
- 1 pinch of salt
- 2 gr (0,07 oz) baking powder
- 1 glass grappa
- oil for deep frying
- confectioners’ sugar, for dusting
Put the flour on a work surface and mix the egg, butter, sugar and salt, then grappa, lemon zest and baking powder until a soft dough forms. shape the dough into a call, wrap it with plastic and refrigerate 30 minutes.
Roll the dough ball into a 12-inch diameter round and remember that the dought has to be almost transparent and very thin.
Using a fluted pastry cutter, trim the edges and form a square shape, the again cut the dough into 1-inch stripes, then cut each strip crosswise. Repeat with the remaining sough stripes.
Heat the oil in a large heavy frying pan over medium heat to 375 degrees F and fry the pastries until they puff and become golden, turning once, for a couple of minutes. Using tongs, transfer the pastries to a paper towel-lined baking sheet to drain the excess oil.
Finally, while still hot, dust the pastries generously with confectioners’ sugar and serve.