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Sweet Carnival Fritters (Castagnole)

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  • Yields

    16 to 20

  • Ease of preparation

    Medium

Ingredients

  • 1 packet (2 ¼ teaspoons/11 ml) instant yeast
  • 1/3 cup (80 ml) of anise-flavoured liqueur
  • 4 eggs
  • 6 tablespoons (90 ml) sugar, divided
  • 4 tablespoons (60 ml) olive oil
  • Zest of 1 orange
  • Zest of 1 lemon
  • 2 cups (480 ml) all-purpose flour
  • Sunflower oil, for frying
  • Juice of half a lemon, for garnish
  • Honey, for drizzling

Directions

    1. Add yeast to liqueur with 2 tablespoons (30 ml) sugar and stir to dissolve.
    2. Beat eggs and remaining sugar together in a large bowl. Stir in olive oil, orange zest, lemon zest, and liqueur. Gradually add dry ingredients and yeast mixture to egg mixture, stirring, until batter is smooth.
    3. Line a large plate with a paper towel. Pour sunflower oil into a saucepan until it is 1 ½-2 inches (3-5 cm) high. When oil has reached 350 F (175 C), drop a tablespoon (15 ml) of batter into the oil. Continue until all the batter is gone, working in batches. When the fritters are golden brown (approximately 3-5 minutes), remove from oil with a slotted spoon and place on paper towel-lined plate.
    4. When you have fried all the dough, arrange fritters on a platter and drizzle with honey and lemon.

Buon appetito!

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