After the success of the mascarpone chiacchiere, here I am experimenting for you with a new alternative version of the quintessential Carnival treats! This recipe is even quicker and lighter, but still embraces the fried compromise, as it is made with just a few healthy ingredients, such as adding Greek yogurt in the dough instead of butter and eggs! These chiacchiere are much lighter compared to others, and for this reason, I chose not to bake them, but to enjoy them strictly fried. However, if you prefer, you can simply bake them as well, and they will still be delicious. Additionally, to make them even more indulgent, I added a pinch of good cocoa powder, making them perfect for chocolate lovers! The result is crispy, crunchy, and bubbly chiacchiere just like in the best traditions. Go ahead and prepare them too; they are a real treat for both adults and children, who love to get covered in powdered sugar while eating them! Well, what else to say? One leads to another!
CURIOSITY: Did you know that the origin of these treats is very ancient? The fried chiacchiere date back to the time of the ancient Romans. Back then, sweets called frictilia were prepared during the Saturnalia festivities, which can be compared to today’s Carnival. The simplicity of preparation allowed for large quantities to be made, so all participants in the celebrations could be served.
If during Carnival the sweet treat is a must, also try these ideas, always with an eye on genuineness:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4-6 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2/3 cup Greek yogurt
- 1 1/2 tbsp cinnamon liquor (or other liquor of choice, see notes)
- 1/4 cup powdered sugar
- as needed vegetable oil (for frying)
- as needed powdered sugar
Tools:
⚠️ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 Bowl
- 1 Spatula
- 1 Dough scraper
- 1 Rolling pin
- 1 Plastic wrap
- 1 Pasta machine
- 1 Fluted wheel cutter
- 1 Pan
- 1 Slotted spoon
- Absorbent paper
Steps:
In a large bowl, sift the flour and unsweetened cocoa powder and mix them together using a spatula.
Add the powdered sugar, also sifted, and mix.
Create a well in the center and add the liquor.
Finally, add the Greek yogurt and start mixing with a spatula.
Then, once the dough has come together, continue kneading with your hands in the bowl.
Next, transfer the rough dough to a work surface along with the remaining flour from the bowl.
Knead for a few more minutes.
You should obtain a smooth and non-sticky dough ball that you will let rest for at least 10 minutes at room temperature, covered with plastic wrap or a clean, dry cloth.
Then divide it in half with a dough scraper, leaving the rest still wrapped in plastic wrap.
Start flattening the first portion slightly, first with the palm of your hand and then with a lightly floured rolling pin if needed.
Insert the flattened piece of dough into the slot of the pasta machine, lightly floured, initially set to a medium thickness, and roll the first sheet. It will appear rather rough, delicate, and sticky, which is normal! Flour the sheet again, fold it in half and pass it through the machine at a 1/12-inch thickness, until you obtain a smooth, even, almost transparent sheet.
Outline the lateral edges of your sheet with a fluted pastry wheel and cut the sheet into medium-large rectangles of about 2×4 inches.
Make a central cut in each one and arrange the rectangles spaced out so they don’t stick together, on lightly floured boards or serving plates. Proceed this way until the dough is finished.
In a pan, heat a generous amount of oil* to a temperature of 320-338°F** and immerse a maximum of 2-3 dough rectangles at a time to avoid lowering the oil temperature too much. In just a few seconds, the chiacchiere will puff up.
Then flip them after 3-4 seconds; bubbles will form on the other surface as well, flip them again, just a few more seconds until lightly golden, and drain them with a slotted spoon, placing them on absorbent paper and making sure not to stack them too much, to preserve the final result.
Once the cocoa and yogurt chiacchiere are well cooled, sprinkle them with powdered sugar on both sides and place them on a serving dish!
And voila… your cocoa and yogurt chiacchiere are ready to be enjoyed!
Bon Appetit from FeFè’s Kitchen!
Storage
👉The cocoa chiacchiere and yogurt can be kept crunchy and crumbly for 2-3 days as long as they are stored in an airtight container or sealed in plastic food bags, making sure not to crush them as they are quite fragile and may break.
Tips, notes, variations, and suggestions
🔴* For optimal frying of the chiacchiere, use a narrow, tall pan with plenty of oil, so they can float and fry evenly. I always recommend peanut oil or specific frying oil to keep the smoke point high.
** If you don’t have a kitchen thermometer, to know when the oil is ready, test with a toothpick or skewer or even with a small piece of dough. In contact with the oil, micro bubbles should form around it. Only then can you proceed with frying.
🔴 You can replace the cinnamon liquor with any other liquor of your choice, such as Strega liquor, Rum, Grand Marnier, Grappa, etc., or for a non-alcoholic version suitable for children, you can replace it with the same amount of milk; if you wish, you can also flavor the chiacchiere with untreated lemon or orange zest or a teaspoon of vanilla extract or a packet of vanilla sugar; meanwhile, for an even more chocolatey version, you can garnish the surface of your chiacchiere with melted chocolate and make them festive by adding colorful sprinkles. The possibilities are endless, and all that’s left is to play with tastes and combinations.
🔴 Did you know that if you use a bit of Manitoba flour in the dough, you’ll get crunchier and lighter chiacchiere? Yes, by replacing part of the all-purpose flour with Manitoba type, you’ll get greater elasticity and resistance, and your chiacchiere will be less likely to break! Moreover, Manitoba flour allows for less oil absorption during cooking, ensuring lighter and drier chiacchiere. All this is contingent on a sufficient amount of oil and an appropriate choice and temperature.
