Frittelle carnival treats Recipe

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1 vote | 1349 views

Hurray it's that time of the year again! It's carnival, so it's time to make those addictive deep fried, gorgeous cakes.
Every year for me has become a tradition now. It cannot pass February without making frittelle. Every region of Italy calls them differently but in the end they are all very similar. I get instantly transported back to when, as a child I used to come back from school and I could smell the cakes being fried in the courtyard. My mother and my grandmother would make huge batches of them and invite all the relatives to eat and distribute them around the neighbours. What a fiest that was. I was filled with joy at seeing them chainworking (wish I had taken a picture back then!). And it is with the same joy that I make them for my own children now and let's face it for myself too!
There are different types of carnival cakes. All of them are deep fried. Frittelle are very straightforward and don't take that long to make.

Prep time:
Cook time:
Servings: 4 people


Cost per serving $1.05 view details


  1. In a bowl mix the sugar and the eggs together. Add all the other ingredients and incorporate them well.
  2. Put the mixture in the fridge and leave it to rest for half an hour.
  3. With your hands make some small balls and fry them in hot oil and turn them on the other side until they are nice and golden on both sides.
  4. Fish them out of the oil and let them cool down.
  5. Then dust them with icing sugar.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 200g
Recipe makes 4 servings
Calories 545  
Calories from Fat 183 34%
Total Fat 20.81g 26%
Saturated Fat 11.51g 46%
Trans Fat 0.0g  
Cholesterol 183mg 61%
Sodium 925mg 39%
Potassium 282mg 8%
Total Carbs 79.07g 21%
Dietary Fiber 3.5g 12%
Sugars 23.06g 15%
Protein 11.92g 19%



  • Alida
    February 23, 2012
    Thank you John. Nice meeting you. Have a good day!
    • John Spottiswood
      February 23, 2012
      This deep-fied cake really looks great! Thank you for sharing it with us. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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