Best and Priceless
Carnival Fritters

Unsalted butter, softened	3 Tbsp
Granulated sugar	3 Tbsp
Salt	1/2 tsp
Eggs	2 large
All purpose flour	2 cups
Vegetable oil, for frying	4 cups
Confectioners' sugar for dusting

• Line a cookie sheet with parchment paper to hold the fritters or galani before frying them. Line another cookie sheet with paper towel on which to drain the fried fritters.

  
  

• Whisk together softened butter, sugar, salt.

  
  

• Add eggs, one at a time. It's all right if the mixture appears separated.
  
  
• Stir in flour and form a soft dough.

• Turn dough out onto a floured surface and knead for 1 or 2 minutes until dough is smooth.
  
  To knead dough, fold it on itself, then firmly push it away from you with the heel of your palm. Keep repeating these steps.

  
  
  

• When dough is smooth, roll it out to about 1/2-inch thick. Wrap it in plastic and allow it to rest at room temperature for about an hour.
  
  
• Working with 1/3 of the dough at a time, roll it out and cut it into 1 and 1/2" x 3" rectangles. Flour your work surface and dough as necessary.
  
  
  
• After cutting each piece, place it on parchment-lined cookie sheet.

• Make a slash in the center about 1 and 1/2 inch long and thread one end back through it.

• Fry two or three galani at a time in a large pan, such as a Dutch oven.
  
  
• Constantly turn them over so that they color evenly. Remove them when they are light golden brown, and drain them off on paper towel.
  
  
  
• Cool carnival fritters to room temperature and generously dust them with confectioners' sugar before serving.

  
  

• This recipe makes about 50 small galani. Like most fried pastries, these carnival fritters are best the day they are made.