Cenci (Tuscan Carnival Fritters)

Cenci (Tuscan Carnival Fritters)

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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.


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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