Recipe courtesy of Mario Batali
Total:
1 hr 25 min
Active:
1 hr 20 min
Yield:
8 to 10 servings

Ingredients

Sfrappole di Carnevale:
  • 2 cups flour
  • 2 tablespoons butter, softened
  • 3 egg yolks, plus 1 white
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 cup white wine
  • 1/2 teaspoon vanilla extract
  • 1 liter extra-virgin olive oil, for frying
  • Confectioners' sugar, for dusting
Galani di Carnevale:
  • 2 cups flour
  • 1 egg, plus 2 egg yolks
  • 2 tablespoons unsalted butter, softened
  • Pinch salt
  • 1 tablespoon vanilla sugar
  • 1 cup rose or white wine
  • 1 liter extra-virgin olive oil, for frying
  • Confectioners' sugar, for dusting

Directions

For the Sfrappole di Carnevale: In a large bowl, combine the flour, butter, yolks, white, sugar, salt, wine and vanilla and mix well to form a dough. Set aside, covered, for 1 hour. Turn the dough out onto a floured work surface and cut it into 4 pieces. Roll each piece out to a 1/2-inch dowel and fashion into small circles, or wheels, measuring 3-inches in diameter. In a tall-sided pot, heat the olive oil to 375 degrees F. Carefully drop the wheels into the oil, working in batches, and cook until golden brown. Remove them carefully with a slotted spoon and drain on paper towels. Sprinkle with confectioners' sugar and serve.

For the Galani di Carnevale: In a large bowl, combine the flour, egg, yolks, butter, salt, vanilla sugar, and wine and mix to form a soft dough. Set aside for 1 hour.

Turn the dough out and roll out to 1/2-inch thickness. Cut the dough into ribbons of varying lengths.

Heat the olive oil to 375 degrees F in a tall-sided pot. Cook the dough strips in the hot oil until golden brown and remove with a slotted spoon to drain. Sprinkle with powdered sugar. Serve at room temperature.

IDEAS YOU'LL LOVE

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV