The Carnival Chatters (also known as cenci, sfrappole, galani, frappe, or bugie), along with the castagnole are the sweets that most represent the tradition of the carnival period. Yesterday I created a very delicious and beautiful recipe to bring to the table, the mini colorful castagnole flavored with orange, soft and very light; I took the opportunity to also cook some frappe, and today I am sharing the new version with you.
The recipe I propose is very simple and the result truly excellent, with this dough you will obtain light, crispy and delicate chatters thanks to a perfect balance of ingredients. The recipe includes flour, sugar, butter, eggs, flavors, and liquor, indispensable for making them light and full of bubbles.
To achieve light chatters full of bubbles, it is essential to let the dough rest, roll it out very thin (about 1/32 inch), and fry them in plenty of peanut oil at 338/347°F, this way you’ll obtain a product that doesn’t absorb oil and melts in your mouth.
For me, it is essential to have the thermometer to always keep the oil temperature under control; if it gets too high, the frappe will become dark with an unpleasant taste and won’t develop bubbles, if it gets too low, they will absorb a lot of oil, becoming heavy and, again, not very pleasant.
Try the other Carnival recipes too:
- Difficulty: Easy
- Cost: Budget
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: for 600 g of chatters
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 1/2 cups all-purpose flour
- 2 eggs (medium)
- 3 tbsps sugar
- 2 tbsps butter (softened)
- 2 tbsps Sassolino (or Rum, Amaretto, Marsala, or other liquor to taste)
- 1 tsp vanilla extract
- 1 tsp lemon zest (or other citrus)
- 1 pinch salt
- 2 1/4 cups peanut oil
- to taste vanilla powdered sugar
Tools
- 1 Pastry board
- 1 Pasta machine
- 1 Pan wide and shallow
- 1 Bowl
- 1 Tongs
- 1 Thermometer
Procedure
In a large bowl, mix the sugar with the salt and lemon zest.
Add the softened butter and incorporate, then add the eggs and vanilla, mixing everything with a hand whisk, finally add the Sassolino.
Sift the flour and add it to the mixture.
Quickly knead everything so that the flour absorbs the liquids, then move to the pastry board and work the dough for about ten minutes (it should become firm and smooth).
The weight of the flour is indicative, each flour has a different absorption power (the dough you obtain should be firm, similar to egg pasta dough).
Cover the dough with plastic wrap and let it rest for 1 hour at room temperature.With the help of a pasta machine, roll the dough very thin, if possible less than 1/32 inch.
Roll out the dough, cut out rectangles and make a small cut in the center.
Pour plenty of oil in a large pan and heat to 338°F. Fry 2 or 3 chatters at a time, cooking them a few seconds on each side.
Drain them well and place them on a tray with paper towels so they lose excess oil.
Let them cool completely and sprinkle with powdered sugar.
The Carnival Chatters are ready.
Tips
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