Scroccafusi are a typical Carnival cake in the Marche region. A regional version of the castagnole
Region you go, Carnival you find. Rather: carnival sweets you find. In reality, some desserts are the same (or have small variations): the name is not infrequently changed from region to region, as in the case of small talk.
The same happens for the damselfish that, in the Marche, they also take the name of scroccafusi, due to their consistency of crispy pancakes.
The recipe for scroccafusi
In the meantime, let's say right away that they can be made both fried and in a lighter version in the oven.
Ingredients
800 g of flour, 5 eggs, 150 g of sugar, 25 g of extra virgin olive oil, 1 glass of mistrà (or other similar liqueur), lemon zest, lard or seed oil for frying.
For decoration
Honey or alchermes, if fried.
Rum, if baked.
Method
Fried scroccafusi
Mix all the ingredients in a large bowl. Meanwhile, put a saucepan with plenty of water on the fire. With the dough, make balls about the size of a walnut. When the water boils, throw the balls and fish them out as soon as they come to the surface. Drain them and put them on a cloth and cover them. Finally fry them on a moderate flame. Once cold, wet them with alchermes and serve sprinkled with a little icing sugar.
Baked scroccafusi
After removing the balls from the boiling water and putting them on the cloth, dry them gently. Then place them in a previously buttered pan and bake at 150 ° C for half an hour. Finally, still hot, sprinkle them with vanilla sugar and a splash of rum.
Scroccafusi for children
You can also make a version for children, avoiding alcohol and using honey and a filling of custard or hazelnut cream for the decoration.
Photo cover @Instagram:
(Https://www.instagram.com/p/BugZsMOFDQo)
(Https://www.instagram.com/p/Bt_ADaLF_x0).
This recipe has already been read 216 times!