Culinary Institute of America Recipe
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Carnival Fritters

This is a little one-bite cookie that, like many fried cookies in Italy, is typically prepared during the carnival time in February.

This recipe is from Italian Cooking at Home with The Culinary Institute of America.

CIA's carnival fritters recipe



Makes about 30 cookies

  • 2 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 6 tbsp (3/4 stick) unsalted butter
  • 1/2 tsp baking powder
  • 1 tsp mixed orange and lemon zest
  • 2 large eggs
  • 1/4 cup Marsala
  • Peanut or olive oil for frying, as needed
  • Confectioners' sugar, for dusting


  1. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, butter, baking powder, and citrus zest. Blend in the eggs and Marsala. Mix until smooth, about 2 minutes.
  2. Remove the dough from the bowl and shape into small balls about 1/2 ounce each and about 1/2 inch in diameter.
  3. Heat the oil in a deep fryer or deep pot to 350 degrees F. Cook the castagnole, in batches, until they have a dark color, about 3 minutes.
  4. Drain on paper towels. Dust with confectioners' sugar and serve warm.

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