Frittelle di Carnevale: Italian Custard Fritters

A classic Italian Carnival delicacy – soft fried dough filled with rich and creamy custard. They are simply irresistible, year round.

Italy is the birthplace of the Carnevale, which makes February a fun time to visit, especially Venezia. You’d be amazed by the stunning masks and world famous costumes, the street parades and all-day parties. If you are in Venice during the winter, walking along the canals and down the calli, you would be for sure enticed by the aroma of fried dough coming out of every pasticceria. And, believe me, it can’t be ignored!

Frittelle are fried round doughnuts, that generally come in three varieties: Veneziane (with raisins and pinenuts), filled with zabaione cream or crema pasticcera. My favorite, as you might have guessed, are the last one. Soft and perfectly sweet. Light and fluffy. Made with simple ingredients. Deep fried and filled with a deliciously rich custard. Heavenly!

How to Make Frittelle di Carnevale – Italian Custard Fritters

1. Prepare the Dough:

• Warm 2 cups of milk in a large pan but do not bring to boil.
• Gradually whisk in 3/4 cup semolina flour until smooth.
• Cook over medium heat, stirring constantly, for about 5 minutes until thickened.
• Remove from heat and allow to cool.

2. Combine Ingredients:

• In the cooled mixture, mix in eggs, granulated sugar, all-purpose flour, baking powder, and a pinch of salt until smooth.
• Stir in the orange zest and let the batter rest for 30 minutes.

3. Make the Custard Cream:

• Combine 1 cup milk, 1/4 cup heavy cream, and vanilla extract in a pan and bring to a simmer.
• In a separate bowl, whisk egg yolks, sugar, and cornstarch.
• Slowly incorporate hot milk into the egg mixture, then return to heat, stirring until thickened.
• Cool completely and refrigerate.

4. Fry the Frittelle:

• Heat oil in a deep pan (no more than half full).
• Drop spoonfuls of batter into the hot oil and fry until golden.
• Drain on paper towels and let cool.

5. Assemble:

• Optional: Whip additional heavy cream and fold into custard.
• Make a small hole in the frittelle on one side and fill with custard cream.
• Dust with powdered sugar before serving.

Recipe Notes:

• Ensure the oil is not too hot to avoid uncooked centers.
• Allow the custard to chill thoroughly to enhance flavor and thickness.
• Resting the batter allows for better consistency and flavor infusion.

Frittelle di Carnevale: Italian Custard Fritters

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 11 reviews

• Author: Manuela Mazzocco
• Total Time: 50 minutes
• Yield: Makes 24 1x
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

Italian custard fritters, a Carnival treat! Soft fried dough filled with creamy custard – irresistible.

---

Ingredients

Units USM Scale 1x2x3x

• 2 cups (473 ml) milk
• 3/4 cups (177 ml) semolina flour
• 3 large eggs
• 1/2 cups (118 ml) granulated sugar
• 1 cups (237 ml) all-purpose flour
• 1 tablespoon baking powder
• Pinch of salt
• Zest of 1 large organic orange
• Oil for deep frying
• Powdered sugar for dusting
• 1/4 cups (59 ml) heavy whipping cream (optional for custard cream)
• 1 cups (237 ml) milk
• 1/4 cups (59 ml) heavy whipping cream
• 1 teaspoon vanilla extract
• 3 large egg yolks
• 1/3 cups (79 ml) granulated sugar
• 3 tablespoons cornstarch

---

Instructions

1. Prepare the Dough:
2. Warm 2 cups of milk in a large pan but do not bring to a boil.
3. Gradually whisk in 3/4 cup semolina flour until smooth.
4. Cook over medium heat, stirring constantly, for about 5 minutes until thickened.
5. Remove from heat and allow to cool.
6. Combine Ingredients:
7. In the cooled mixture, mix in eggs, granulated sugar, all-purpose flour, baking powder, and a pinch of salt until smooth.
8. Stir in the orange zest and let the batter rest for 30 minutes.
9. Make the Custard Cream:
10. Combine 1 cup milk, 1/4 cup heavy cream, and vanilla extract in a pan and bring to a simmer.
11. In a separate bowl, whisk egg yolks, sugar, and cornstarch.
12. Slowly incorporate hot milk into the egg mixture, then return to heat, stirring until thickened.
13. Cool completely and refrigerate.
14. Fry the Frittelle:
15. Heat oil in a deep pan (no more than half full).
16. Drop spoonfuls of batter into the hot oil and fry until golden.
17. Drain on paper towels and let cool.
18. Assemble:
19. Optional: Whip additional heavy cream and fold into custard for a lighter, fluffier filling.
20. Make a hole in one side of the frittelle and fill with custard cream.
21. Dust with powdered sugar before serving.

Notes

• For a richer flavor, use whole milk instead of 2% or skim milk in both the dough and custard.
• To prevent the fritters from becoming greasy, ensure the oil is at the correct temperature before frying (about 350°F/175°C).
• Leftover frittelle can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to a month.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 1 fritter
• Calories: 200
• Sugar: 15
• Sodium: 50
• Fat: 12
• Saturated Fat: 7
• Unsaturated Fat: 4
• Carbohydrates: 25
• Fiber: 2
• Protein: 4
• Cholesterol: 50

If You Liked This Recipe, You’ll Love These

• How to Make Ricotta Bomboloni – Italian Donuts
• Mascarpone and Amaretti Biscuit Crumble Cups
• Italian Carnevale Pastry: Baked Chiacchiere
• White Grapefruit Tiramisu