Venetian Carnival Fritters

Preparation info
  • Makes

    7 to 8 dozen

    • Difficulty


Appears in

By Nick Malgieri

Published 1990

  • About

A typical Venetian carnival pastry, galani are made in one form or another all over Italy and known by many different names. They are easy to prepare and have a delicacy and richness that only a fried pastry possesses.

The typical fat for frying these in most parts of Italy is lard, though I use olive oil with equal success. Make sure that little or no flour clings to the galani when they go into the oil or the oil will probably break down and foam before you are finis