Ganses

01 / ABOUT THE DISH

About the dish

Ganses are small, fried pastries from the county of Nice, deeply rooted in the region’s carnival-time baking. They have been made for centuries in local households where simple ingredients like flour, eggs, butter and citrus zest were transformed into treats for festive gatherings. The dough is prepared by combining flour, sugar, butter, eggs, milk, a pinch of salt and a leavening agent, then flavouring with lemon or orange zest. After resting, the dough is rolled thinly, cut into strips or diamonds, often knotted, and deep-fried in olive oil until golden. While still warm, the ganses are generously dusted with powdered sugar. Variations include using wheat flour blends, increasing the aromatics such as orange blossom water, omitting the leavening for a denser texture, or dipping the finished pastry in honey rather than sugar. What distinguishes ganses is their shape, knotting or folding of the dough strips, and the use of olive oil for frying in the Nice version, which gives them a crisp exterior and light interior. Ganses are eaten during the carnival season, at village squares or family gatherings, and are best enjoyed fresh, paired with coffee, tea or hot chocolate, and they accompany dessert wine or sparkling wine as a sweet finish to a meal.