Carnival Tortelli

Carnival Tortelli

I started making carnival tortelli out of curiosity after seeing the recipe in an old Italian magazine. The first time, I didn't have high expectations, but I loved them for how quickly they come together and for their light, almost airy texture inside. They are perfect whenever you want something sweet without too much hassle, and I've never had leftovers; they disappear immediately.

Quick Info

Total time: 30-40 minutes
Preparation time: 10-15 minutes
Cooking time: 20-25 minutes (depending on how many batches you fry)
Servings: about 25-30 pieces, depending on how big you make them
Difficulty: easy
Recipe type: quick carnival dessert, fried Italian doughnuts

Ingredients

2 eggs
6 tablespoons of sugar
100 ml milk
100 ml oil (for the dough)
300 g flour
1 packet of baking powder
oil for frying (amount depends on the pot, but enough to float the tortelli)
sugar (for coating at the end)

Preparation method

1. Crack the eggs into a large bowl. Add the sugar. Whisk well for a few minutes with a whisk or mixer until the sugar begins to dissolve and the mixture gains volume.
2. Pour in the milk and oil (only the 100 ml intended for the dough). Continue mixing to fully combine everything.
3. Mix the flour with the baking powder separately, then start adding it gradually to the egg mixture, stirring continuously. The resulting dough should be thicker than pancake batter but still pourable—able to be scooped with a spoon and fall easily into the pan without running too quickly.
4. Heat the oil in a pot that is not too large but has higher sides. There's no need for a thermometer, but the oil must be well-heated: if you drop a bit of batter in, it should rise immediately to the surface and sizzle.
5. Take a teaspoon of batter and drop it directly into the hot oil. Do not overcrowd the pan. The doughnuts will puff up quickly and need room to float.
6. Fry over medium heat so they don't burn on the outside before cooking through. Turn them with a spatula or spoon to brown evenly on all sides.
7. Remove the tortelli onto paper towels to drain excess oil.
8. While still warm, roll them in sugar. The sugar sticks better when they haven't cooled completely.

Why I make this recipe often

They are easy to prepare, require no rare ingredients, and don't make a big mess in the kitchen. If you want something sweet, you don't have to wait for dough to rise, and you can work with what you already have at home. They don't resemble classic doughnuts in texture; they are fluffier and lighter.

Tips and variations

Tips

The easiest way is to use two teaspoons: one to scoop the batter, the other to release it into the oil. Keep the heat medium—if it's too high, they brown on the surface and stay raw inside.
The batter should not be left to sit; fry it immediately after it's ready.
Remove the tortelli onto absorbent paper; otherwise, they will remain oily.

Substitutions

You can use vanilla sugar instead of plain sugar for a more subtle flavor.
The milk can be skim or whole. If you don't have milk, you can try using water, but the texture will be slightly different.
The oil in the dough can be any neutral type (sunflower or corn).

Variations

For a slightly different flavor, you can add a teaspoon of grated lemon or orange zest to the batter.
If you want, you can use powdered sugar for coating, but granulated sugar gives a crunchier crust.

Serving ideas

They are best served warm or at room temperature. They are good to pack for a snack or to serve with coffee. No sauces or glazes are needed; they are sweet enough as is.

Frequently asked questions

1. What do I do if the batter is too thick or too thin?
If it's too thick, add a few tablespoons of milk and mix well. If it's too runny, add 1-2 tablespoons of flour, mixing well after each addition.

2. Can I make tortelli in advance?
They are not as good after many hours, especially the next day, but they can be kept for a few hours at room temperature. Ideally, serve them fresh.

3. Does the batter need to rest?
No, the batter is used immediately after it's prepared.

4. How much oil should I use for frying?
Ideally, use enough oil for the tortelli to float and not touch the bottom of the pot. If they are completely submerged, they will cook more evenly.

5. Can they be baked instead of fried?
The original recipe is for frying. If you bake them, you won't achieve the same texture and flavor.

Nutritional values

Estimate for one serving (1 tortello, without added absorbed oil during frying):

Calories: approximately 60-70 kcal
Protein: 1 g
Carbohydrates: 8 g
Fats: 3 g

Values increase based on how much oil they absorb during frying and how much sugar remains at the end. They are fried desserts, so the fat intake is significant.

Storage and reheating

They are best consumed fresh, within the first hours after preparation. However, if they remain, they can be kept covered at room temperature until the next day, but they lose their fluffy texture. Reheating does not restore their original taste, so I do not recommend keeping them for later.

 Ingredients: 2 eggs, 6 tablespoons of sugar, 100 ml of milk, 100 ml of oil, 300 g of flour, 1 packet of baking powder, oil (for frying), sugar

 Tags:  carnival tortelli