This dessert is a big part of Carnevale in Italy. It takes on different names in the different regions. Here we call them crostoli but they’re also called galani, frappe, chiacchere and cenci.
2 cups flour
1/2 egg yolk
2 Tbsp. unsalted butter
lemon zest of 1/2 lemon
1/4 cup dry Marsala wine
pinch of baking powder
1/2 tsp. Vanilla
2 1/2 Tbsp sugar
oil to fry
1. Mix all the ingredients except the oil in a bowl.
2. Once the dough takes a form, knead it well for a few minutes.
3. Roll it out a bit at a time until it is about as thin as you can get it. Use a little flour if it is too sticky.
4. Cut the dough with a pasta cutter in parallelogram shaped pieces (), cutting a slice or two in the middle of each piece.
5. Heat the oil for frying, a big pan is better with at least 2 to 3 inches of oil.
6. Add the Crostoli a few at a time.
7. Turn them quickly as they only take a few seconds per side. They should be light golden brown, but not too brown.
8. Place them on paper towels to absorb the excess oil.
9. Dust them with powder sugar and serve.
If you don’t want to use Marsala you can use milk in its place but changes the flavor. There’s no problem if you use Marsala for the kids as the alcohol gets cooked out when they are fried.