Carnival flowers by Guest of winter

Typical Carnival cookies, made with a mold and deep fried, light and crispy and not oily at all.

Struffoli (honey balls) by Joseph Gargiulo

A Christmas favorite in Italian households. When I was growing up in my home there was always a bowl of these available to munch on with milk or, as I got older, with coffee. They are honey glazed pastry balls which are great for a festive snacking treat.

Pumpkin Fritters with Orange Creme Anglaise by Nina Timm

A giant leap from your ordinary pumpkin Fritters. Works well as dessert, after school snack or side dish without the Crem Anglaise.

Banana Fritters by Maggie

These are best eaten as dessert but can do as a mini meal(Snack) at ten with tea for children and yes adults! best doen with sweet bananas!

Homemade Pumpkin Spice Doughnuts by Butters

Mmmm...donuts!

Apple Fritters by Catherine Pappas

Adapted from: The Taste of Italy by Frederic Lebain & Jean Paul Paireault. This is a unique dessert that is sure to please! Enjoy and Cook with Love, Catherine

Italian Street Food, Zeppole first made in Naples by Patricia Turo

First made in Naples by a baker and sold on the street stand. You can still find them served in stalls on the streets today as well as in bakeries. They are dunked in sweet wine or served with hot honey.

Fried Ice Cream by Evelyn Scott

Crepe Rolls with Chocolate Cream, Chestnut Puree and Plum Jam by Gourmandelle LifestyleBlog

The great thing about it is that you can use any filling you like. I used homemade chocolate cream, chestnut puree and plum jam. All these fillings are very healthy and sugar-free. I’ll post their recipes in the near future.

Chocolate and Eggplant Cake (Torta di Melanzane al Cioccolato) by Evelyn Scott

A delicious and different way to use all those eggplants we soon will have from either our own, or from our friends gardens.

Crostoli copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Sufganiyot or Jelly Doughnuts by Farrell May Podgorsek

Traditional at Hanukkah but great any time of year. These are so addicting. The biscuit-type dough melts in your mouth. We have filled them with all types of jelly, and even a piece of chocolate. These are good enough to justify pulling out the deep fryer.

Frittelle veneziane by Shawnna and Davide Busetti

Carnevale (aka Mardi Gras) season is an enormous tourist attraction in Venice. It is a time for festivities which include the amazingly beautiful Venetian masks, but also a whole host of foods that are part of the tradition. Fritoe or frittelle alla Veneziana are similar to a doughnut or fritter. The recipe makes a lot, so it's a…

Chocolate-Filled, Deep-Fried Bananas by Celeste Jenkins

This is a warm, scrumptious treat that is sweet, chocolaty, crunchy on the outside and soft on the inside. In case you didn't know, both chocolate and bananas happen to be aphrodisiacs. Sizzle these two ingredients together and you're bound to have yourself and wonderful evening ahead.

Kala Jamun by vidhya

Kala Jamun are dark colored (almost black) gulab jamuns made from paneer and khoya and then deep fried and coated with sugar syrup. Khoya is similar to Ricotta cheese, is commonly used to prepare many sweets and in some vegetable gravies. The major differences between Gulab Jamuns other than the appearance is the inclusion of Khoya…