Carnival Sweet Crescent Fritters: the delicious recipe everyone will love

Carnival sweet crescent fritters are an easy Italian dessert recipe and is perfect for this Carnival period and Mardi Gras along with chiacchiere and castagnole. The Carnival sweet treats are crispy on the outside, and creamy on the inside.

Together with a few pantry ingredients (flour, sugar, etc.), you’ll need a few specialty ingredients like Manitoba flour and ricotta. A little bit of effort for this recipe is all worth it as you bite into it. This is not only an Italian-inspired dish, but it’s also great for making during this time of year when everyone is getting to celebrate the Mardi Gras.

Tips 

You can also serve these Carnival Sweet Crescent Fritters with a cream cheese drizzle to dress them up. Mix together 2 oz softened cream cheese, 1 cup powdered sugar, 1 tbsp milk, and a bit of vanilla extract. Drizzle over them.

You can also use puff pastry, and bake them in the oven for 18 minutes at 350°F/180°C.

You can prep the Carnival Sweet Crescent Fritters the night before and store it in the fridge overnight. Make sure to cover the folded ravioli with plastic wrap. Fry just before serving.

Don’t like cinnamon sugar? Dust with powdered sugar instead. You can also drizzle it with chocolate or caramel sauce.

Feel free to leave out the cinnamon in the ricotta filling and use Rum or Grand Marnier instead.

Add chocolate chips to the ricotta filling.

Adding a splash of marsala to the dough will ensure that it gives the dough a nice golden color.

If you’re using a high-moisture ricotta, make sure to drain it for at least 2 hours before using it.

How To Store Carnival Sweet Crescent Fritters

Store leftovers in the fridge (in an airtight container) for up to 3 days. The pastry will soften somewhat.

How To Make Carnival Sweet Crescent Fritters 

Add the yeast to the water and allow it to rest for a few minutes.

Add the rest of the ingredients to a bowl and mix to combine.

Knead the dough. Let rise for 1.5 hours.

Pour ricotta, sugar, and a pinch of cinnamon into a bowl. Stir the cream thoroughly with a whisk.

Divide the dough into buns of 90g each.

Roll each loaf into a round shape and in the center add a spoonful of ricotta cream.

Brush the edges with clean water, then close them well to form a crescent moon.

Use a fork to seal the edges.

Fry the fritters. Put them on a plate covered with paper towels, and then transfer them back to the container with sugar and cinnamon inside.

Notes

Use canola, peanut, sunflower, or corn oil for frying. Check that the temperature of the oil is not too hot—350°F – 375°F is perfect.