The simple recipe to prepare light and delicious perfect Chiacchiere. The most cheerful celebration of the year is just around the corner, and I must prepare Chiacchiere. To tell the truth, even though we haven’t celebrated Carnival at home for a few years now, with no small children to dress up and no confetti to throw in the air, I simply cannot resist Carnival Sweets. Among Chiacchiere, Castagnole, Fritters, and many other fried desserts, I always find myself wondering which one to make first. Even in ancient Rome, “frictilia” or fried sweets were prepared during the Saturnalia and Bacchanalia. In more recent times, it became customary to prepare fritters during the Carnival period before Lent. The name varies from place to place, giving us Chiacchiere, Bugie, Crostoli, Cenci, Frappole, Lattughe, and many other names. The recipe I’m sharing today is quite simple and quick for light and delicious Chiacchiere. Yes, I know frying isn’t the healthiest, but once in a while, we can indulge in this treat. I’ll also leave you the recipe for my Baked Chiacchiere. Let’s head to the kitchen and prepare some delicious Carnival Chiacchiere together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: For 8 people
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 217.95 (Kcal)
- Carbohydrates 33.12 (g) of which sugars 4.41 (g)
- Proteins 5.05 (g)
- Fat 8.17 (g) of which saturated 2.14 (g)of which unsaturated 5.84 (g)
- Fibers 5.14 (g)
- Sodium 65.98 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fried Chiacchiere
- 2 eggs
- 2 tbsp sugar
- 1.5 tbsp butter (melted)
- 2 3/4 cups flour
- 2 tbsp grappa (or other liquor)
- 1/2 lemon zest (untreated)
- 1 pinch salt
- 1 1/4 cups vegetable oil (for frying)
- 1/3 cup powdered sugar (for decoration)
What You Need to Make Light Chiacchiere
- Pasta Roller
- Pastry Wheel
How to Make Perfect Chiacchiere
You can prepare the chiacchiere dough by hand or with the help of a mixer. In a bowl, place the flour, sugar, grated zest of half an untreated lemon, and a pinch of salt. Then add the liquid part: melted butter, eggs, and grappa or other liquor.
Mix first with a fork and then with your hands. You should get a soft but not sticky dough; if necessary, add a little more flour. Form a dough ball, wrap it in plastic wrap and let it firm up in the fridge for 30-40 minutes.
Take the dough back and divide it into 6-7 portions. Now, with the help of a pasta roller, form very thin sheets. Start with a wider setting and gradually make it thinner. The secret to achieving light and bubbly Chiacchiere is to work the dough: roll it out, fold it, and roll it again 5-6 times and then roll it out into a very thin sheet.
I used the second-to-last notch on the pasta roller for the sheets. Cut out rectangles of varying sizes using a pastry wheel and make 2 cuts in the center with the wheel. Prepare them all, re-rolling the dough scraps as well.
Heat plenty of vegetable oil in a small deep pan. Fry the bubbly Chiacchiere a few at a time over high heat, turning them after about 30 seconds. Let them drain on paper towels and sprinkle generously with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
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If you have leftover dough, store it in the fridge wrapped in plastic wrap, and you can prepare and fry the Chiacchiere the next day
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