These are another Carnevale treat, traditionally prepared in huge batches. We serve them as a dessert with mascarpone or custard – or just as a snack. This quantity will easily make dessert for six to eight people. You can halve the ingredients if you prefer to make less, and can make the batter the day before and refrigerate it overnight, then add the egg whites just before frying. The easiest way to tell how long to cook them for is to fry a test one first.