Crostoli, light and airy fried pastries, are a beloved part of Italy's Carnevale and a cherished holiday treat for Italian-Americans. This family recipe, passed down from my great-grandmother, originated in Italy's Veneto region and traveled with her to the U.S.
Ingredients
- 0.5 teaspoons salt
- 1.5 tablespoons white sugar
- 3 large eggs , room temperature
- 1 can evaporated milk , 5 ounce
- 0.5 teaspoons vanilla extract
- 2 tablespoons rum , Optional
- 3.5 cups all-purpose flour
- vegetable oil for frying
- confectioners' sugar
Instructions
-
1
Beat together salt, sugar, and eggs on high in an electric mixer fitted with the whisk attachment until very fluffy. Stir in evaporated milk, vanilla, and rum. Gradually mix in flour.
-
2
Knead with a dough hook until dough is smooth and elastic, about 10 minutes. If dough is still sticking to bowl after 5 minutes, add 2 tablespoons of additional flour, 1/2 tablespoon at a time until dough pulls away from sides of bowl. Remove dough, cover with plastic, and set aside for 20 minutes.
-
3
Add oil to a deep fryer or Dutch oven to a depth of 2 inches, and heat over medium heat to 350 degrees F (175 degrees C).
-
4
Separate dough into small portions. Roll out dough portions until very thin, about 1/16 inch, on a lightly floured surface. Cut into long, narrow strips (about 6x1 inch). Make a slit in the center of each strip with a knife, and draw one end through the slit.
-
5
Fry in batches in hot oil until puffy, blistered, and light golden brown, about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with confectioners' sugar. Store in an airtight container.
Nutrition Facts
Per serving
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