Cream-filled carnival Frittelle are one of the most delicious, satisfying and must-have sweets of Italian tradition. They have been starting the marathon of culinary “vices” that precedes the typical period of Lent before Easter for generations. As well as being undoubtedly a uniquely delicious treat, they offer pleasant, stress-relieving side-effects as well and their high calorie content is a good way to protect yourself from the icy cold winter weather.   Talking about cold weather:  do you already own a Palazzetti stove or fireplace? You can choose the product that best suits your requirements from the specific section in our website: find your favourite heating appliance straight away! As is true of the best things in life, even cream-filled Frittelle (which, in my modest opinion, belong to this category) require some dedication and patience to make. Don’t be scared off! I assure you that you will be so delighted with the results that you won’t regret the time dedicated to making them at all! Thanks to the perfectly-balanced dough and to a few tricks we will reveal in the method, these doughnuts don’t absorb any oil at all: every bite is crispy, fragrant and immensely satisfying. The time has come: we know your mouth is watering and you can’t wait to prepare our homemade Italian Carnival Frittelle. We are now going to give you the perfect recipe to prepare cream-filled Frittelle that are just as good as those sold in an Italian cake shop. In other words, a real temptation you can’t say no to!

Cream-filled Carnival Frittelle: the recipe

INGREDIENTS (for about 25 doughnuts)

For the Frittelle:
  • 200 g plain flour
  • 250 ml water
  • 60 g butter
  • 3 eggs
  • 25 g sugar
  • 8 g baking powder
  • one sachet of vanilla flavouring
  • the grated zest of one organic orange
  • a pinch of salt
  • sultanas soaked in water and rum, as needed
  • vegetable oil for frying, caster sugar as needed
For the diplomat cream filling:
  • 250 ml fresh double cream
  • 300 ml full-cream milk
  • 2 egg yolks
  • 30 g plain flour
  • 70 g caster sugar
  • the zest of one organic lemon
  • a pinch of salt


  1. Start with the diplomat Lightly beat the egg yolks with the sugar, add the flour, a pinch of salt and the lemon zest. Warm the milk in a non-stick saucepan.
  2. Switch the milk off as it comes to the boil and then pour it, a trickle at a time, onto the egg mixture while mixing carefully.
  3. Put the cream back on the hob and continue to mix until it has reached a thick and smooth consistency.
  4. Leave the cream to cool covered with some cling film to prevent a skin forming on the surface.
  5. Once it has cooled completely you can add the whipped cream by folding it in gently from the bottom to the top. Your diplomat cream is ready! Keep it in the fridge until it is time to fill your Frittelle.
  1. In the first place we will make the choux pastry. Melt the butter with the water and add a pinch of salt and some sugar. As soon as the mixture comes to the boil, turn the burner off and add the flour, mixing thoroughly until it is absorbed.
  2. Cook the mixture by turning the “ball” of dough around at low heat for a few minutes or until a white coat forms at the bottom of the saucepan which means that the dough is ready.
  3. It’s now time to add the eggs to the dough, one at a time. You must make sure and be patient enough to wait for the first egg to be completely absorbed before you add the next.
  4. When you have a smooth, soft and even dough you can add the baking powder, the orange zest and the soaked and pressed.
A small tip: not everyone likes sultanas. You can prepare your Frittelle with or without sultanas. Personally, to make everybody happy I fry the first half of the dough without sultanas and then add them to the second half.  That way I know everyone will be content! THE MAGICAL MOMENT: FRYING YOUR FRITTELLE. HERE ARE SOME TIPS ON HOW TO FRY YOUR FRITTELLE SO THAT THEY DON’T TASTE “GREASY”:
  1. I suggest you use vegetable oil (its flavour is blander than olive oil and its smoke point is higher). Pour it into a large, deep frying pan and heat it to the right temperature. The oil will be at frying temperature when a small slither of dough thrown into it fries instantly.
  2. Make a small ball of dough using two teaspoons and place it into the boiling oil. Add some more balls of dough without exaggerating with the quantity. Make sure there is enough space around each Frittella otherwise the temperature of the oil will drop too low and they will absorb too much oil. Another tip: the oil must not be too hot. The Frittelle must gradually become golden brown so that they swell and cook on the inside without burning on the outside.
  3. Turn them around gently now and again, it will take them about 4 minutes to cook. As soon as they are golden brown all over you can transfer them onto some kitchen paper which will absorb any excess oil.
  4. Roll them in caster sugar and wait for them to cool down.
  5. Fill a pastry bag with the diplomat cream and fill your Frittelle. You’ll soon notice how true it is that you can’t stop eating them once you’ve started!

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.