If you want to make the perfect Carnival ‘chiacchiere’ and don’t want to fail, just follow the recipe and steps below. With this recipe, you’ll have soft, dry, and crispy Carnival ‘chiacchiere’ like never before.
If you’re looking for light ‘chiacchiere’, don’t forget to read the recipe
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 348.84 (Kcal)
- Carbohydrates 69.48 (g) of which sugars 11.54 (g)
- Proteins 12.80 (g)
- Fat 3.69 (g) of which saturated 1.24 (g)of which unsaturated 1.87 (g)
- Fibers 1.87 (g)
- Sodium 140.65 (mg)
Indicative values for a portion of 100 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 2 people
- 2 2/3 cups all-purpose flour
- 2 teaspoons eggs
- 1 1/2 tablespoons sugar (1 tablespoon)
- 1 tsp baking powder
- as needed lemon zest
- as needed salt
- as needed powdered sugar
- 2 quarts sunflower oil (for frying)
Tools
- 1 Rolling Pin
- 1 Knife
- 1 Chopping Board
- 1 Pastry Cutter
- 1 Bowl
Procedure
Making the dough for perfect Carnival ‘chiacchiere’ is not difficult and takes very little time, here are the steps to follow
First, put the flour, sugar, a pinch of salt, and lemon zest in a bowl. Add the butter and eggs and start gently mixing the dough.
If you have a stand mixer, you can knead everything there in 5-6 minutes until a dough ball forms. By hand, it will take a few more minutes.
Once you have the dough, wrap it in plastic wrap and let it rest in the fridge for at least 20 minutes.
After the dough has rested for the indicated time, start rolling it out to a thickness of 1/16 inch.
You can do it by hand with a rolling pin or use a pasta machine.
Cut the edges and create rectangles of 6 inches x 3 inches and make one or two cuts in the center, so that during cooking the ‘chiacchiere’ can open and allow the dough to expand.
Complete the steps until you run out of dough, with the above amounts you’ll get about 20 ‘chiacchiere’.
Now it’s time to fry, put a large pot with oil on the stove and heat to 320°F. If you don’t have a thermometer to check the temperature, test with a small dough ball.
For dry and crispy frying, the oil must be hot at 300-320°F, if the test ball fries immediately in contact with the oil, you can proceed.
To have perfect Carnival ‘chiacchiere’, add a small amount of dough at a time. Too many ‘chiacchiere’ would lower the oil temperature, ruining the final result.
The ‘chiacchiere’ cook quickly, keep an eye on them, and as soon as the side in the oil is golden, turn them to complete cooking.
Remove the ‘chiacchiere’ from the oil and place them on a sheet of absorbent paper to remove any excess oil.
Once cooking is finished and dried, just sprinkle with a generous amount of powdered sugar.
Your perfect Carnival ‘chiacchiere’ are ready!
Plating Tips:
I recommend sprinkling the Carnival ‘chiacchiere’ with a generous amount of powdered sugar. For an original note, you can add lemon, orange zest, or cinnamon.
If you like chocolate, you can dip one side of the Carnival ‘chiacchiere’ in dark chocolate to glaze them!
Carnival ‘Chiacchiere’ Wine Pairing:
The ‘chiacchiere’ pair well with dry and sweet wines. For example, I recommend serving this dessert with a Passito di Pantelleria or Marsala Fine.
