For these delicate, delicious, and timeless carnival fritters, you only need:
|Unsalted butter, softened||3 Tbsp|
|Granulated sugar||3 Tbsp|
|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.