Carnival cenci are fried sweets typical of Italian tradition. They are crispy, slightly sweet strips of fried dough, covered with powdered sugar. Perfect for celebrating Carnival.
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Melt the butter over low heat.
Put the flour on the work surface, make a well, and pour in the butter, whole eggs, white wine, and sugar.
Beat the ingredients and, when the dough has firmed up a little, work it with your hands, kneading for about ten minutes until it is soft.
Shape it into a ball, place it in a floured bowl, cover with a tea towel folded in four, and let it rest for about an hour.
After this time, after lightly flouring the work surface, divide the ball into two pieces and roll it out with a rolling pin to a thickness of two or three mm.
Using a fluted pastry cutter, cut strips about a couple of cm wide that you can tie loosely.
Fill the pan halfway with oil, and when it is hot, fry two or three fritters at a time, letting them brown for two minutes on each side.
Drain them, place them on a double layer of absorbent paper, and when they are all ready and slightly cooled.
Pan
Bowl
Pastry Cutter
Italia
| Energy (kcal) | 329.82 |
| Carbohydrates (g) | 65.14 |
| of which Sugars (g) | 1.6 |
| Fat (g) | 4.28 |
| of which Saturates (g) | 2.2 |
| Protein (g) | 10.03 |
| Fiber (g) | 2 |
| Sale (g) | 0.14 |
