Special crostolo fritters
The dessert fritters typical of Italian carnival celebrations have different names and shapes depending on the region, but the recipe is basically the same. The crostolo fritters made in Trieste are based on the Istrian-Veneto tradition.
200 g of flour
100 g of butter
30 tbsp of cream
3 yolks of eggs
400 g of sugar
Sift the flour onto a work surface, make a well in the middle and add the softened butter, sugar, eggs and cream. Slowly add and mix the flour, and knead the dough by hand as GENTLY as possible for no more than 5 minutes. Once the dough is soft, let it rest in a cloth-covered bowl for 30 minutes.
Roll the dough out thinly, fold it into three layers.
Roll it out once more, and cut into squares about the size of a hand. Make some small cuts in the middle, leaving the edges intact. Insert a spoon handle between the strips, lift them out one at a time, and drop them into the oil.
During cooking, shake the pan so that the strips become entwined.