Posted 28 February 2006 - 07:33 PM
The traditional Austrian treat for the "Fasching" or Carnivale season (the period between Epiphany on Jan 6 and Ash Wednesday) and including Shrove or Fat Tuesday are "Faschingkrapfen".
They are delicous fried, yeasted doughnuts that have a very light texture. The batter has rum and lemon rind in it, which along with frying in the traditional lard, gives it a wonderful and unique taste. (Also good very good when fried in vegetable oil.)
They are shallow fried so that you have a tell-tale paler ring around the circumference of the round fritter. They are topped with vanilla powdered sugar, are delicious eaten warm and can be filled with apricot preserves. I wish I had time to make them today!
Here is a link to a photo of Faschingkrapfen that I found: click
edited to add:
Looking at some photos and recipes on-line, the German Berliner Pfannkuchen
looks to be the equivalent of the Austrian Faschingkrapfen. This link has a recipe.
Edited by ludja, 28 February 2006 - 07:42 PM.
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."
-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"