About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Sbricciolona-Ferrara’s Crumbly Cake | Main | Apple Fritters »

Sweet Pastry Fritters

Fried dough sprinkled with sugar. What’s not to love?

The key ingredient of this dessert is lard. It has been many years since I’ve cooked with lard. However, I managed to find some in Mexican foods section of the grocery store.


The lard is mixed together with flour, a little sugar, white wine, salt, and one egg. This all comes together loosely before being kneaded until smooth. This step is very similar to making pie crust.

dough before resting 15 minutes

Next, the dough is rolled out to 1/8 thickness and cut into strips of 5” by 1/2”. I will admit I was a little confused about how to twist and shape this small strip of dough into a bow. I decided to just twist and make a crisscross.


Each fritter is fried in hot lard until golden brown.

first round draining

A sprinkling of confectioner’s sugar is the finishing touch. On the left you will see a sprinkle. I wondered what a thicker coating of the sugar would taste like so I was more liberal with the fritters on the right. Both versions tasted good. The fritter turns out light, crisp and slightly sweet. They were great with a cup of hot tea. I’m going to make them again using the lard substitutes (butter & vegetable oil) so I can compare the taste.


I thought we consumed the entire batch. I latter discovered my husband stashed some in a bowl marked with his initial. I had a big laugh. In nine years he has never marked his food. I take that as a compliment.


Comments (3)

Marcella Hazan:

Did you know that lard contains 20 percent less saturated fat than butter and double butter's level of monounsaturated fat, the "good" fat?

I should have called these "irresistible Sweet Pastry Fritters". But don't tell Doug. Your husband knows what's good.

As we age food "health" fashions come and go. I always found unsaturated but hydrogenated fats to be counter-intuitive and skipped the whole 'Crisco' era. I resisted the virtual ban on eggs as cholesterol delivery devices and knew that the pendulum would shift back to olive oil.

Through it all, lard has always had an honored place in my kitchen along with real butter. There is no need to try to 'lighten' the lard experience. As Marcella correctly says, lard is as healthful as any other solid fat and has a better lipid profile than butter.

I've missed a few recipes in this series because I am working from my earlier edition, "The Classic Italian Cookbook", which I love. I didn't find the "sweet pastry fritters" right away, but located them as "Chiacchiere della nonna". They are not only (almost) named after me, but my nonna made them by the bagful at holidays to distribute to us grandkids.

My grand (and great grand) children live too far away, but I'll make a batch for me and my wife to enjoy.

Thank you, Marcella and Irene.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on April 11, 2011 10:56 PM.

The previous post in this blog was Sbricciolona-Ferrara’s Crumbly Cake.

The next post in this blog is Apple Fritters.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel