Crispy Flancati

Flancati are traditionally a carnival dessert, but they are very easy to make, so you can prepare them anytime. Children will be happy to help you with the preparation.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 250 g Wheat flour, white, multi-purpose

  • 4 pieces Egg, egg yolk, fresh

  • 40 g Butter, unsalted

  • 1 spoon Sugar, white

  • 1 pinch Salt, table

  • 1 spoon Alcohol, Rum

  • 3 spoons Sour cream

  • 0.5 spoons Juice, lemon

  • 2 spoons Alcohol, Wine, White

  • pieces Oil, plant, sunflower

  • pieces Powdered sugar

Steps

  1. Sift the flour into a bowl. Add the diced butter, egg yolks, sour cream, sugar, salt, rum, white wine, and lemon zest. Make a well in the center. With clean hands, mix the ingredients into a smooth and pliable dough, which should be slightly softer than pasta dough. Cover the bowl with a clean cloth and let the dough rest for at least 30 minutes.

  2. On a lightly floured work surface, roll out the dough to a thickness of 3 to 5 mm. Using a pastry wheel (or knife), cut the dough into rectangles, approximately 3 x 6 cm in size. Make 2 to 3 slits in the center of each rectangle. Before frying, interweave the strips.

  3. Heat the oil well in a pot (see tips). Fry the flancati in the hot oil until golden brown. Shake the pot occasionally during frying to ensure the flancati puff up nicely. Remove the fried flancati with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

  4. Arrange the flancati on a serving plate, dust with powdered sugar, and serve.

Nutrition Information (Per 100g)

  • Calories: 341.01 kcal
  • Fat: 13.07 g
    • Saturated Fat: 7.05 g
  • Carbohydrates: 42.31 g
    • Sugars: 2.7 g
  • Protein: 7.47 g
  • Fiber: 1.04 g

Advice

Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The fat is hot enough for frying if small bubbles form around a wooden spoon handle. If the dough is too stiff, add a little more wine and/or sour cream.