Galani, a sweet delicacy of fried dough, is a traditional dessert from Veneto, Northern Italy. It’s perfect for sharing with your loved ones, pairing with coffee, or serving at a special event. This recipe belongs to my beloved late grandmother, Alice, who passed it down to me. Every time I prepare it, I feel her warmth and love in my heart. Here’s how to make it.

Ingredients:

– 500 g all-purpose flour
– 100 g granulated sugar
– 3 large eggs
– 100 g unsalted butter, melted
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1 Tbsp vanilla extract
– Zest of 1 lemon or orange
– Vegetable oil, for frying

Instructions:

1. In a large bowl, whisk the eggs with the sugar until pale and fluffy.
2. Add the melted butter, vanilla extract, and citrus zest, and stir to combine.
3. Sift the flour with the baking powder and salt, and gradually add them to the bowl, stirring until a smooth dough forms. Knead the dough with your hands for a couple of minutes until it becomes elastic and uniform.
4. Cover the dough with a clean towel or plastic wrap, and let it rest for at least 30 minutes at room temperature. This will make it easier to handle and prevent it from shrinking during frying.
5. Heat the vegetable oil in a deep frying pan or a fryer until it reaches 180°C (350°F). You should have enough oil to cover the galani completely. Use a thermometer to avoid overheating the oil or burning the galani.
6. Divide the dough into small balls, about the size of a walnut or a cherry. Roll each ball on a floured surface into a thin sheet, about 2-3 mm thick. You can use a rolling pin or a pasta machine if you have one.
7. Cut the sheet into ribbons or strips, about 2-3 cm wide and 10-15 cm long. You can use a knife, a pastry cutter, or a pizza wheel.
8. Fry the galani a few at a time, flipping them over with a slotted spoon or tongs, until they turn golden brown and crispy, for about 1-2 minutes per side. Don’t crowd the pan, or the temperature will drop and the galani will absorb too much oil and become soggy.
9. Drain the fried galani on a plate lined with paper towels, and dust them with powdered sugar while they’re still warm. You can also sprinkle some cinnamon or cocoa powder on top, or dip them into melted chocolate or honey. Serve immediately, or store them in an airtight container for up to a week.

Tips and Variations:

– Galani are versatile and can be customized to your taste. You can add some grated coconut, chopped nuts, raisins, or citron to the dough, or sprinkle some sea salt or grated Parmesan on top instead of sugar. You can also cut the galani into different shapes, such as flowers, stars, or twists.
– To make the galani vegan or dairy-free, you can substitute the eggs and butter with vegan alternatives, such as aquafaba (chickpea water) and coconut oil. You can also use gluten-free flour if you’re gluten intolerant.
– To make the galani fluffier, you can add some beer or sparkling water to the dough, instead of or in addition to the baking powder. You can also let the dough rise for a longer time, up to 2 hours, before frying it.
– To make the galani healthier, you can use less sugar and oil, and bake them in the oven instead of frying them. Preheat the oven to 200°C (400°F), line a baking sheet with parchment paper, and bake the galani for 10-15 minutes, until they’re golden and crispy. Turn them over halfway through baking to ensure even cooking.

In conclusion, making Grandmother Alice’s galani is a tribute to her memory, and a joy to the palate. It requires some time and effort, but the result is worth it. You’ll savor the crispiness, the sweetness, and the love that goes into every bite. I hope you’ll enjoy making and sharing this recipe with your family and friends as much as I do. Buon appetito!

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