Nuns Farts Carnaval Puffs Recipe

I absolutely love this recipe because it combines the nostalgic comfort of homemade treats with the thrill of crispy, golden perfection that I can whip up in minutes. These fluffy puffs are so addictive; the light dusting of powdered sugar just takes them over the top, making each bite a sweet little escape from the daily grind.

I am thrilled to present one of my most beloved recipes, Carnaval Puffs, a.k.a. Nun’s Farts.

With a foundation of 1 cup all-purpose flour, a whisper of sweetness from 1 tablespoon of granulated sugar, and a hint of vanilla, these puffs make a lovely treat. Dust with powdered sugar for added delight!

Ingredients

Universal flour: Supplies carbs and structure, which are vital for crunchy puffs.

Sugar that has been turned into granules: Sweetness is added, and there’s help with browning during frying.

Milk: Adds moisture and richness, giving a soft interior.

Eggs serve to supply protein, moisture, and assist in the rising of the puffs.

Aromatic sweetness is added by vanilla extract that enhances the overall flavor.

Butter with no salt: Enriches and provides a tender texture.

Oil from vegetables: Applied for the frying process, guarantees a golden, crisp exterior.

Confectioners’ sugar: The very last dusting, conducted before the misshapen cake roams free on the surface of our dining table, for that very last added sweetness and absurdist appearance.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon granulated sugar
• 1 pinch salt
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a medium bowl, combine the flour, baking powder, granulated sugar, and salt. Whisk the dry ingredients together until they are thoroughly mixed.

2. In a separate bowl, beat together the eggs, milk, and vanilla extract, ensuring a thorough incorporation.

3. Combine the dry ingredients and the wet ingredients, stirring them together until they are completely mixed and smooth.

4. Combine the melted butter, mixing until the melted butter and the other ingredients are fully incorporated.

5. In a deep frying pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C).

6. With a spoon or small scoop, carefully drop spoonfuls of the batter into the hot oil.

7. In batches, fry the puffs, turning them occasionally, until they are golden brown and puffed up, about 2-3 minutes per side.

8. Using a slotted spoon, remove the puffs and let them drain on paper towels.

9. Let the puffs cool for a short time.

10. Generously dust the warm puffs with powdered sugar before serving. Enjoy!

Equipment Needed

1. Medium bowl
2. Whisk
3. Separate bowl
4. Fork or hand mixer
5. Spoon or small scoop
6. Deep frying pan or pot
7. Thermometer (for checking oil temperature)
8. Slotted spoon
9. Paper towels
10. Plate or tray
11. Sifter or small sieve (for dusting powdered sugar)

FAQ

• What are Nuns Farts Carnaval Puffs?Fritters that are light, fluffy, and slightly sweet, called nun’s farts, or Pets-de-nonne, are served at fairs and carnivals, often with a sprinkling of powdered sugar.
• How do I ensure the puffs are light and airy?For a light texture, you must mix the batter to the right consistency and temperature and have the oil at the right temperature before frying.
• Can I substitute any ingredients?Indeed, almond or soy milk can replace regular milk, and one can try different extracts like almond or lemon for a flavor twist.
• What is the best oil for frying?Vegetable oil is suggested for its lack of flavor and high smoke point; however, canola or sunflower oil works well, too.
• How can I tell if the oil is hot enough?You can drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is ready for frying.
• How should these puffs be served?The ideal way to serve them is fresh and warm, with a liberal dusting of powdered sugar or alongside a sweet sauce for dipping.
• Can these be stored for later?Although they are at their best when eaten fresh, you may keep them in a sealed container for a day and then warm them in a low oven to restore some crispness.

Substitutions and Variations

All-purpose flour: When using a different type of flour, substitute with an equal amount of whole wheat flour or a gluten-free flour blend. Their differing textures might make for an interesting end product.
Sugar in granulated form: Swap it for either coconut sugar or brown sugar, both of which will lend much deeper flavor to your finished product.
Milk: Replace with almond milk or oat milk.
Butter (unsalted): Substitute either coconut oil or olive oil for a different fat profile.
Vegetable oil can be substituted for canola oil or sunflower oil when frying.

Pro Tips

1. Avoid Overmixing When combining the wet and dry ingredients, mix until just incorporated to avoid developing too much gluten, which can make the puffs tough instead of light and airy.

2. Consistent Oil Temperature Use a thermometer to maintain the oil at the correct temperature (350°F or 175°C). If the oil is too hot, the puffs will brown too quickly and may be raw inside. If it’s too cool, they will absorb more oil and become greasy.

3. Test a Small Batch First Fry a small test batch to ensure the oil is at the right temperature and the batter is behaving as expected. This can help you adjust your technique or the consistency of the batter if needed.

4. Proper Drainage Allow the puffs to drain well on paper towels to remove excess oil. This will keep them crisp and light instead of greasy.

5. Enhance Flavor For an extra touch, consider adding a pinch of cinnamon or nutmeg to the powdered sugar for dusting. This can give the puffs a delightful aromatic flavor.