Jam-Filled Carnival Fritter Recipe

I’m a fritter fiend, and I’ve been on the hunt for this “perfect” carnival-style recipe. It’s so good that it was featured in Southern Living magazine and has become one of my family’s favorite sweets.

The “venetian frittelle recipe” is a jam-filled carnival fritter. The dough is fried and then dipped in a sugar syrup that has been mixed with lemon juice, cinnamon, and cloves.

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Carnival fritters with jam are a delectable Italian delicacy from Trieste that is popular during Carnival. These little triangles of leavened dough, also known as chifelini, are delicious fritters packed with apricot jam.

They’re created using a dough consisting of boiled potatoes, flour, eggs, sugar, and butter, then cooked in hot peanut seed oil and dusted with powdered sugar. Due to the double leavening and the presence of potatoes, everyone will enjoy their enticing flavour and outstanding softness.

We used jam to stuff these Carnival fritters, but you may use whatever ingredient you want or eat them plain. These jam-filled Carnival fritters are perfect for a buffet or a costume party, but they can also be eaten for breakfast or as a snack with a cup of hot tea. So, let’s see how easy they are to create at home.

Tips

Instead of a triangle, you may build them in the form of a crescent moon.

You may use any jam, chocolate spreadable cream, or custard in lieu of the apricot jam in the filling.

Instead of powdered sugar, granulated sugar combined with a sprinkle of ground cinnamon may be used to coat the fritters.

What’s the best way to keep Jam-Filled Carnival Fritters fresh?

Jam-filled Carnival fritters may be kept at room temperature for 1-2 days if sealed in an airtight container. Freezing isn’t a good idea.

Ingredients

to make the dough

apricot jam or any fruit preserves of your choosing

For frying, use peanut seed oil.

How to Make Carnival Fritters with Jam

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Step 1

Step 1

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In a large mixing basin, mash the boiling potatoes.

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Step 2

Step 2

In a large mixing basin, mash the boiling potatoes.

Combine the all-purpose flour, baking soda, and salt in a mixing bowl.

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Step 3

Step 3

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Add the granulated sugar as well.

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Step 4

Step 4

Combine the all-purpose flour, baking soda, and salt in a mixing bowl.

Add the eggs to the mix.

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Step 5

Step 5

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Pour the heated milk over the dissolved brewer’s yeast.

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Step 6

Step 6

Add the granulated sugar as well.

Add the very soft butter and begin combining the ingredients with your hands.

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Step 7

Step 7

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Transfer the very soft dough to the work area, flour it, and knead it for a few minutes to smooth it out.

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Step 8

Step 8

Add the eggs to the mix.

Allow the dough to rise in a basin, covered with cling film, until it has doubled in size.

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Step 9

Step 9

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Return the dough to the work surface and gently stretch it out with your fingertips.

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Step 10

Step 10

Pour the heated milk over the dissolved brewer’s yeast.

Then, using a rolling pin, spread out the dough to a thickness of approximately half a centimeter.

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Step 11

Step 11

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Using a wheel, make several dough strips.

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Step 12

Step 12

Add the very soft butter and begin combining the ingredients with your hands.

Then cut out squares with sides of 7-8 cm.

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Step 13

Step 13

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Fill each dough square with a spoonful of jam (apricot, or the one you prefer most).

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Step 14

Step 14

Transfer the very soft dough to the work area, flour it, and knead it for a few minutes to smooth it out.

Don’t use too much jam; otherwise, it may leak out while cooking, spoiling the dish.

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Step 15

Step 15

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To make a triangle, join the two opposed ends together.

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Step 16

Step 16

Allow the dough to rise in a basin, covered with cling film, until it has doubled in size.

By pushing along the edges, the ends are tightly sealed.

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Step 17

Step 17

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Fold the crescent-shaped tips in half and set them aside on parchment paper to rise for another 40 minutes.

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Step 18

Step 18

Return the dough to the work surface and gently stretch it out with your fingertips.

Fry the sweet delights at about 170°C (338°F) in a lot of heated peanut seed oil.

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Step 19

Step 19

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Allow the fritters to brown on both sides equally before draining on absorbent kitchen paper.

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Step 20

Step 20

Then, using a rolling pin, spread out the dough to a thickness of approximately half a centimeter.

Sprinkle a little powdered sugar over the chifelini after they are totally dry and lukewarm.

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Step 21

Step 21

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Serve the jam-filled Carnival fritters right away.

This is a savory frittelle recipe. The dough is made with flour, salt, sugar and eggs. The batter is then filled with jam and fried in hot oil.

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