No fry bugnes fritters

Putting these two words – « diet » and « bugnes » in the same sentence is creating an oxymoron. Bugnes fritters are the most irresistible, delicious, fatty and sugary treats. And they are famous in France at this time of the year, between Epiphany and Mardi Gras (Carnival). But since I can’t eat them, as I am on a dietary plan, I have found a very light way to enjoy.

Before I explain how to prepare these super quick and light treats, let’s talk about the real « bugnes » of my childhood. As you might already know, I was born in Lyon where we call them bugnes. We prepare or buy them in the beginning of the year, between Epiphany and Carnival.

These fritters covered with icing sugar date back to Ancient Rome. (It is by no means surprising to eat them in Lyon, a former Roman city.)

I have left Lyon 15 years ago but have never stopped eating them. I have first moved 3 years in Rome where they are called chiacchere. Then, I settled down in Provence, where they are sold under the name oreillettes and lightly perfumed with orange blossom.

Crispy Provencal oreillettes by Maison Gaillardet (picture credit).

As I cherish my lyonnaises roots, I love the plain flavor of the original bugnes from Lyon. Two types can be found, leading to the age-old question: which one do you prefer? The crispy flat ones or the plump ones?

Plump bugnes – Picture credit Cybele.

Never could give a definite answer… I love both! But this is my go-to version when being on a diet.


Ingredients for 4 pax

  • 8 brick pastry sheets (or filo pastry)
  • icing sugar


Preheat the oven to 350°F / 180 °C (th. 6).

Cut the pastry sheets into triangles, using scissors.
Spread them out on a baking sheet covered with parchment paper.

Sprinkle with icing sugar.

Bake 2 to 4 minutes (depending on the appliance).
Keep an eye on it and remove it when lightly gold and crispy
(they will get harder when cooling down).

Sprinkle again with icing sugar and taste your diet bugnes fritters!

Super crispy and diet bugnes by Delphinn.

Picture credit @Delphinn

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