Cartellate (Italian Christmas Fritters)

    1 hour

    Cartellate are typical fritters from Puglia, traditionally eaten during Christmas time. The dough includes two of the best local ingredients the region is famous for, white wine and olive oil.

    2 people made this

    Makes: 1 kg di cartellate circa

    • 1kg plain flour
    • 250g white wine, warm
    • 100g extra virgin olive oil
    • 2 tablespoons caster sugar
    • 1 pinch powder cinnamon
    • 1 pinch salt
    • 1 litre sunflower oil, for deep frying
    • icing sugar, for dusting

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Place the flour in a bowl and add warm wine, oil, sugar, cinnamon and salt. Mix with a silicon spatula, then transfer on a working surface and knead until you reach a smooth and elastic dough. If the dough is not soft enough, wet your hands with water and wine then keep kneading.
    2. Roll out the dough in 5mm thick sheets and with a ravioli cutting wheel cut out some strips or diamonds.
    3. Heat the oil in a frying pan and cook the cartellate a few at the time. Remove with a slotted spoon and drain on paper towel. Dust with icing sugar and serve.

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