Grostoli
Bernardo Slongo
https://publicdomainrecipes.com/grostoli/
30 min
10 min
This Grostoli recipe is for a very popular fritter in Italian colonies throughout South Brazil, offering a unique twist on traditional Venetian Crostoli or Chiacchiere. This recipe is more like Castagnole with Crostoli shape, with some post-Italian adaptations.
A batch like this will last for two days in a family of four.
A cup of sugar
800g of flour
A tablespoon of baking powder
A pinch of salt
4 eggs
3 tablespoons of lard or butter.
4 tablespoons of a 40% a.b.v. spirit. Cachaça is the main one, Rum or Grappa will do.
A cup of milk.
Add sugar, flour, baking powder, salt and mix all these dry ingredients.
Add eggs, grease, liquor, milk and mix it.
Knead it in a table until it is homogenous.
Divide the dough into smaller pieces and roll them with a pin on the table.
Sprinkle the flour and finally, cut the dough into rectangles.
Make a vertical cut in the middle, and twist the sides.
Fry it in lard until it browns and sprinkle it on sugar and cinnamon.