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Vegan carnival fritters
Mary's Vegan Carnival Sweet Fritters (using vegetable oil, flour, sugar, flavored with vanilla and lemon zest)
Originated from: Italy and North America
Occasion: Carnival festivities
Contributed by: Mary Melfi

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For dough
2 1/4 cups flour
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup water
1/2 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
finely grated zest of 1 small lemon blended with 1 teaspoon sugar

Vegetable oil for deep frying

For garnish
Icing sugar


Mix flour, sugar, salt and baking powder together.

Mix in the rest of the ingredients and work into a soft malleable dough.

Form the dough into a ball and wrap with plastic wrap.

Let it rest for about 1 hour at room temperature.

Using a rolling pin roll out the dough on a floured wooden pastry board to about 1/8 of an inch thick (P.S. As the dough is not all that sticky due to the fact that there are no eggs, a pasta marker will not be helpful in rolling out the dough, a rolling pin is a much better utensil for this recipe. Also, dusting the dough with flour while rolling it out helps in thinning it out.).

Using a serrated pastry cutter cut out rectangular shapes of various lengths -- about 3 inches wide and 4 inches long.

If bow-shaped fritters are desired (Harder to carry out successfully) then cut the dough into long thin rectangular strips -- about 1 inch wide and 8 inches long, and then shape into bows.

Make incisions in the rectangular-shaped fritters.

Heat up the oil in a deep frying pan.

When the oil is hot place a few fritters at a time in the pan and fry until golden.

Remove with a slotted spoon and place on the fritters on paper towels.


Before serving dust with icing sugar.


This is my personal take on a vegan version of Italian-style carnival sweet fritters. As fritters can easily be adapted to individual tastes, changing the flavoring is always an option. Photo and notes: Mary Melfi.

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