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fritole di Carnevale
Fritole di Carnevale (Carnival fritters, without yeast, flavored with lemon zest, cinnamon and nutmeg))
Originated from: Friuli Venezia Giulia, Italy
Occasion: Carnival festivities
Contributed by: Anna-Maria Benvenuto

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For the dough
400 grams of flour
1 teaspoon baking powder
zest of 1/2 a lemon
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
50 grams butter (melted)
a pinch of salt
3 "decilitri" of white wine
2 shots [3 ounces] of Maraschino of Zara

Lard for frying

For dusting
Icing sugar


Make the batter (should be very thick).

Take a large spoonful of the batter and fry in hot lard.

Repeat, until the batter is used up.

Drain, place on a sheet of absorbent paper.


Dust with icing sugar before serving.


Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi

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