Sweet carnival fritters recipe
Some history
These fritters originally come from the Savoie Duchy, and are generally eaten in February. They mark the beginning of Lent for Catholics, who indulge in one last treat before embarking on their fasts.
Ingredients
- 1kg flour
- 20g salt
- 20g baker’s yeast
- 20g baking powder
- 100g sugar
- 8 eggs
- the zest of 2 lemons
- 1 tablespoon of rum
- 200g butter
- icing sugar
Preparation
Knead the dough with all the ingredients except the butter.
Once the dough is kneaded and lifts easily from the bowl, add the softened butter.
Cut the fritters.
Cook in a deep fryer at 170°C until the fritters are golden.
Finally, sprinkle with icing sugar.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
Moscato d'Asti