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.
300g plain flour
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
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Directions Preparation:20min › Cook:20min › Extra time:1hour › Ready in:1hour40min
Place the flour in a bowl then add eggs, sugar and melted butter. Mix well to make a dough without lumps. Add the liquor.
Add lemon or orange zest and a pinch of salt.
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.
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.
Heat up the oil until hot. Add the strips of dough, a few at the time and deep fry until lightly golden.
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.