Traditional product of the entire region, typical of the carnival period, belonging to the category of sweet fried with a wide range of forms and names.
The fartaies are crisp, of simple composition (flour, sugar, eggs with the addition of brandy and lemon peel) with a very variable shape.
The color is golden yellow typical of fried sweet, dusted with powdered sugar.

fartaies recipe

Ingredients (for 6 people):

350 gr of flour
250 ml of milk
50 gr of sugar
3 eggs
Lemon peel
Grappa
1 packet of yeast
A pinch of salt
30 gr of powdered sugar
Olive oil for frying

Preparation:

Put the sifted flour into a bowl, add sugar and salt and stir.

Beat the eggs and add them to the mixture of flour, stirring to amalgamate.

Add the milk little by little, always stirring, untill to obtain a homogeneous, smooth and fluid batter.

Add grappa, lemon peel and yeast and stir until to obtain a smooth cream.

Transfer the mixture into a jug with spout.

Place a thin layer of oil in a pan of about 20 cm in diameter and bring to boil.

Let the batter fall from the pitcher into the pan forming a spiral that occupies the whole pot with the coils separated by 0.5-1 cm.

Create bridges between the turns with a skewer or other suitable tool.

Let it fry for 2-3 minutes, then turn and and cook the other side.

Place on absorbent paper and then on serving platter.

Let cool and sprinkle with powdered sugar.

Serve with currant jam.

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