Zabaione Cream Fritters (Italian Carnival Style)

A bite of pure nostalgia… crispy outside, creamy inside! 🇮🇹✨

These fluffy Italian fritters are filled with silky zabaione cream, lightly scented with lemon, and finished with a snowfall of powdered sugar. A classic Carnival treat that tastes like Nonna’s kitchen 💛

Cooking Time & Servings

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Cooling Time: 1 hour (for cream)
• Servings: 6–8

Ingredients 

For the Fritters (Choux Dough)

• 1 cup all-purpose flour
• 1 cup water
• 3 tbsp unsalted butter
• 2 tbsp granulated sugar
• 4 large eggs (room temperature)
• 1 pinch salt
• Zest of 1 lemon

For Frying

• 2 cups peanut oil (or vegetable oil)

For Filling

• About 2 cups zabaione cream (recipe below)

For Finishing

• Powdered sugar (preferably vanilla-flavored)

Zabaione Cream (Crema allo Zabaione)

Ingredients

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/2 cup sweet Marsala wine
• 1 cup heavy cream (optional, for a richer cream)

Instructions

1. In a heatproof bowl, whisk egg yolks and sugar until pale and fluffy.
2. Add Marsala wine and mix well.
3. Place the bowl over a double boiler (bain-marie) and whisk constantly until thick and creamy (about 8–10 minutes).
4. Remove from heat and let cool completely.
5. For a richer, pipeable cream: fold in lightly whipped heavy cream.
6. Cover with plastic wrap touching the surface and refrigerate until fully cold.

Instructions

Step 1: Prepare the Dough

1. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
2. Add the flour all at once and stir quickly to avoid lumps.
3. Cook over low heat until the dough pulls away from the sides and forms a light film on the bottom.
4. Transfer to a bowl and let cool slightly.

Step 2: Add Eggs

1. Add eggs one at a time, mixing well after each addition.
2. Wait until each egg is fully incorporated before adding the next.
3. The dough should become smooth, creamy, and thick (not runny).
4. Stir in the lemon zest.

Step 3: Fry the Fritters

1. Heat oil to 340–350°F (170–175°C).
2. Scoop small portions (about 1 teaspoon) and gently drop into the hot oil.
3. Fry a few at a time—they will puff and triple in size.
4. Turn occasionally until golden brown on all sides.
5. Drain on paper towels.

Step 4: Fill & Finish

1. Once slightly cooled, fill with zabaione cream using a piping bag.
2. Arrange on a serving platter.
3. Generously dust with powdered sugar.

Tips & Tricks

• ✔ Keep oil temperature steady for even frying
• ✔ Don’t overcrowd the pan—fritters need space to expand
• ✔ For extra flavor, add a splash of vanilla to the cream
• ✔ Best served fresh and slightly warm

Nutritional Facts (Approx. per serving)

• Calories: 320
• Fat: 18g
• Carbs: 30g
• Sugar: 14g
• Protein: 7g