Cenci (Tuscan Carnival Fritters)

    1 hour 40 minutes

    Cenci are typical Tuscan fritters, served during Carnival time. Among the dough's ingredients there's the traditional Tuscan vin santo; you can replace with rum, brandy or orange juice for a non-alcoholic version.

    2 people made this

    Serves: 6 

    • 300g plain flour
    • 2 eggs
    • 50g caster sugar
    • 30g melted butter or olive oil
    • 1 glass (200ml) liquor, rum, brandy, or Tuscan vin santo
    • 1/2 lemon or orange zest
    • 1 pinch salt
    • vegetable oil for deep frying
    • vanilla flavoured icing sugar for dusting

    Preparation:20min  ›  Cook:20min  ›  Extra time:1hour  ›  Ready in:1hour40min 

    1. Place the flour in a bowl then add eggs, sugar and melted butter. Mix well to make a dough without lumps. Add the liquor.
    2. Add lemon or orange zest and a pinch of salt.
    3. Transfer on a working surface and knead to get a smooth and soft dough. Wrap in plastic wrap and let stand for 1 hour at room temperature.
    4. Roll out the dough in a thin (1-2mm) sheet with a rolling pin or a pasta machine. Cut out some strips of dough, 5-6cm long or the desired shapes. A ravioli cutting wheel will do.
    5. Heat up the oil until hot. Add the strips of dough, a few at the time and deep fry until lightly golden.
    6. Remove with a slotted spoon and drain on paper towel. Dust with vanilla flavoured icing sugar and serve.


    Replace 1 glass of liquor with 1/2 glass of liquor e 1/2 glass of water. If preparing for kids, replace liquor with orange or lemon juice.

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