JAM STUFFED CROSTOLI (carnival fritters)

Dessert - Lactose free - Vegetarian

This is my mom's recipe. In order to have enough "wet" ingredients, use extra large eggs and 2 tbsp of grappa. Also, keep some cold water by your side, in case you need some more liquid.

200 gr. 00 Italian flour (approx. 1 1/3 cups)
1 extra large egg
1 tbsp Italian extra virgin olive oil
1 tbsp Italian white wine vinegar
1 tbsp sugar
2 tbsp grappa
No sugar added dense fig spread (like Rigoni di Asiago)
Oil to fry

Mix sifted flour and sugar in a bowl, then create a well and add egg, oil, vinegar and grappa; mix all ingredients then transfer onto a surface and knead until you obtain a smooth dough.

You may need 1 tbsp of cold water, if your dough is too dry. Wrap in plastic and let rest for 30 minutes.

Roll out with a pasta machine until the notch before the last. Cut in big squares, put 1 tsp of jam in the middle and fol like a triangle or a rectangle, make sure to seal prefectly the edges, to avoid jam to escape while cooking.

Warm up the oil on medium-high heat, oil should not be too hot.

Fry your crostoli until golden on both sides. Being very thin, it won't take long. Lay them on paper towel, to absorb excess oil (and it will not be much ;-) )

- Vinegar will NOT be tasted, it will only give more crispness. Don't worry about grappa, alcohol evaporates when cooking.
- The thinner you roll crogetti out, the faster the frying will be (absorbing even less oil).
- They are lactose free.
- Use a very dense jam, like Rigoni di Asiago, so that it won't wet the dough and won't escape. The crostoli will "puff" in the oil, so make sure you'll have sealed the edges well.
- I made a video with the other 2 carnival fritters (that you can find here and you can check to figure out the dough); follow the steps for the thinner ones (crostoli) just remembering to keep them a little thicker, in order to avoid the jam from "wetting" the dough.