• Manitoba flour 300 grams (2 ¾ cups)
  • Eggs 2 • 130 kcal
  • Orange juice 40 ml (1/5 cup)
  • some orange peel
  • Butter 30 grams (2 tbsp) • 717 kcal
  • Granulated sugar 50 grams (1/4 cup)
  • Peanut seed oil as much as needed
  • Powdered sugar as much as needed
Calories refers to 100 gr of product

Carnival sweet fritters are the typical Italian dessert for Mardi Gras. Each region has its own variation such as this one from Bologne. Also known as sfrappole, they are fragrant, irresistible and rich in orange flavor. The dough is made with flour, butter, eggs, orange juice and granulated sugar, spread in a thin sheet and then fried in boiling peanut seeds oil. Delicious and crunchy, they bring joy and are perfect to serve at the end of a meal or  as a snack. So let’s find out how to make the Carnival sweet fritters by following our recipe step by step.

How to make Carnival Sweet Fritters

Combine the manitoba flour, granulated sugar, eggs and diced butter in a bowl; then add a little grated orange peel (1).

Mix the ingredients with your fingertips; you will initially get many crumbs (2); pour in the orange juice, little by little, and work again until you will have a firm and homogeneous dough.

Cover the dough with a kitchen towel (3) and let it rest for at least half an hour.

Roll out the dough with the appropriate pasta machine and make a very thin sheet. If necessary, help yourself with a rolling pin to make it uniform (4).

Cut the dough into rectangles with a pastry wheel (5).

Make a cut in the center, parallel to the long side of the rectangle, and then pass one end of the pastry into the hole to make a small knot (6).

Heat plenty of peanut seeds oil in a pan and fry the Carnival sweet fritters a few minutes per side (7), until golden and puffy.

Drain the Carnival sweet fritters and let them dry on a sheet of absorbent kitchen paper. Sprinkle with a little powdered sugar and serve immediately (8).

How to store Carnival Sweet Fritters

To enjoy the Carnival sweet fritters at their best, we suggest to fry and eat them at the moment. If there is something left they can be stored for a few days in a tin box, in a cool and dry environment