Carnival Street Fritter · Crispy Fried Pastry
Fasnachtsküchli
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The dough is stretched so thin before frying that it blisters into paper-crisp bubbles rather than puffing up soft like a doughnut.
A thin, only lightly sweetened dough is stretched or rolled paper-thin, deep-fried until it bubbles and crisps, then dusted heavily with powdered sugar. Basel street vendors sell them warm during Fasnacht season, a crunchy counterpart to the hearty Mehlsuppe.
Why it's made this way: Like other Carnival-season fritters across the Alps, it's tied to the pre-Lenten calendar, meant to use up rich ingredients before fasting traditionally began.
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Part of World of Street Food — 690 dishes from 118 countries.
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