My Grand Mother (La Mamma) Mardi Gras Fritters
In France, I used to celebrate ‘carnaval’ by eating delicious ‘bugnes’, while Mardi Gras maskers, traditionally children, would gleefully hop up and down the streets.? My Grand Mother has been making this “Bugne” since my she was 6 !! Do you want the recipe? aaahhhh ! well good luck cause she won’t give it to me either.
Tradition has it that during the month of February, and especially during the French Carnival period, you’ll find that the bugne Lyonnaise is kind of a fetish in Lyon and area. Yo me, it instantly evokes a vast array of tastes and laughters; unique moments shared with my grandmother, mother and sister in the kitchen while preparing the bugnes at home once a year before Lent.
Bugnes have been sold in shops in Lyon since as early as the 16th century, with local records describing their crisp delectable texture. Indeed the bugne historically associated with Lyon is flat, rectangular and fried crisp, but both the flat and leavened kinds are common now. Bugnes come in all shapes and sizes nowadays. In Lyon and area, this is a treat traditionally served only on Mardi Gras, but like many of the festival foods, the season has extended over time. You start to see them around the end of January and the boulangeries and charcuteries normally stop making them sometime in the middle of March.
Category : Featured,In The Kichen Today
