2 ? cups unbleached all-purpose flour
3 tablespoons sugar
? teaspoon salt
3 tablespoons butter or oil
3 large eggs
4 cups vegetable oil, for frying


1. Place the flour in a large bowl and stir in the sugar and salt. Add the butter or oil and rub in, rubbing the mixture between the palms of your hands to mix it in finely. Add the eggs and stir them in with a fork, continuing to stir until the dough comes away from the side of the bowl.
2. Scrape the dough onto a floured work surface and knead it lightly, folding it over on itself repeatedly, until smooth, about 2 minutes, adding a tablespoon or 2 of flour if the dough is very sticky. Wrap and chill the dough for an hour.
3. Cover 2 baking sheets or jelly roll pans with parchment or foil to hold the galani before frying, and cover 2 more pans with paper towels for draining them after frying.
4. Remove the dough from the refrigerator and unwrap it onto a floured work surface. Divide the dough into 4 pieces. Roll each piece to a 6 inch square, then cut the dough into 1 ? inch strips. Cut across the strips every 3 inches into 1 ?- x 3-inch rectangles. Make a slash in the center of each rectangle and thread one of the ends through the slash. Place the galani on the prepared pans as they are formed. Repeat with the remaining pieces of dough.
5. When you are ready to fry the galani, place the oil in a large saucepan or Dutch oven. Heat the oil to 350 degrees F. over medium heat. Fry the pastries a few at a time, stirring them to make sure they color evenly. Drain on the pans covered with paper towels.
6. Cool the galani and dust them with confectioners’ sugar immediately before serving.
7. Cool the galani and dust them with confectioners’ sugar immediately before serving. These are best on the day they are made. Cover leftovers loosely with plastic wrap and store at room temperature.

Nick Malgieri says that these little pastries are served in Venice during Carnival. They were traditionally fried in animal fat, which is not used during the Lenten fasting that follows Carnival feasting, but Malgieri fries them in vegetable oil.

Venetian Carnival Pastries
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