Only two ingredients are needed to make perfect Carnival Chiacchiere with yogurt. A dough that is prepared in just a few minutes, bubbly, crispy, and light, perfect if you want to make quick chiacchiere with guaranteed success.
Chiacchiere are made all over Italy and each region calls them by a different name: in Rome, we call them Roman Frappe, in other areas they are known as, chiacchiere, cenci, crostoli or bugie. There are also various versions like those with cream but this one with yogurt is truly amazing.
WHY YOU SHOULD TRY THEM:
Yogurt chiacchiere are perfect if you love fried Carnival sweets, or if you’re looking for something different from the classic frappe, and if you like them full of bubbles like the Wonders of the great master, and they are very light and amazing!
Now all that’s left is to try them, and I am sure they will win you over and you will find it hard to stop eating them.
I’ll also leave you with two Carnival recipes that I’m sure you’ll love
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 40 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
Sweet yogurt chiacchiere simple and quick recipe, crispy and super bubbly
- 6.35 oz yogurt (plain)
- 2 1/4 cups all-purpose flour
- lemon or orange peel (grated)
- powdered sugar (for dusting)
If you use plain or light yogurt, you can add 1 tablespoon of sugar otherwise be generous with the powdered sugar
Tools
Here’s what you’ll need to make the chiacchiere
- 1 Pasta machine manual
- 1 Rolling pin
- 1 Bowl
- 1 Pan for frying
- 1 Thermometer
Steps
How to make crispy and bubbly yogurt chiacchiere
In a large bowl, pour the yogurt and then start adding the flour a bit at a time, mixing and adding the flavoring if you want, until you get a soft dough ball. If it’s too sticky, add a handful of flour; this can depend on the type of yogurt.
Let it rest at room temperature for 20 minutes. Divide the dough into four parts and start rolling them into very thin sheets. You can do this step either with the famous ‘nonna papera’ or with a rolling pin.
The secret to crispy and bubbly chiacchiere:
Once you have rolled out the dough, fold it in half and then in half again, and pass the sheet again either under the pasta machine or with the rolling pin. You need to repeat this step twice for each sheet to get very thin sheets, and they will be perfect when cooking. Cut into pieces of the desired size.
Heat the frying oil well; it will be ready when it reaches 340/355 degrees Fahrenheit.
Don’t have a kitchen thermometer? No problem, proceed with grandma’s method:
Dip a wooden stick, or as grandma did, the handle of a ladle into the oil, and when it bubbles, it’s ready for frying.
At that point, start frying two or three chiacchiere at a time, but you have to be quick because the chiacchiere color quickly, drain them on absorbent paper, and then dust generously with powdered sugar.
If you liked this recipe, then you have to try the cream frappe
Some tips for getting crispy and bubbly chiacchiere
Don’t skip the step of folding the sheets; it’s precisely what will give you super bubbly and crispy chiacchiere, and if you want, you can use fruit yogurt, I recommend using a thick yogurt
