Today’s sweet recipe: fried chiacchiere without eggs.
Chiacchiere are one of the typical sweets of the Italian Carnival, known by various names in different regions such as chiacchiere, frappe, cenci, or bugie, but they remain one of the most delicious sweets of this period.
This recipe is different from the classic one because it is eggless, but I assure you that you will still get chiacchiere full of bubbles and a super crunchy sound, crumbly and delicious. Moreover, they don’t absorb frying oil and remain nicely dry. In short, a real delight just like the classic ones with eggs.
Fried chiacchiere are made with a dough of flour, water, sugar, oil, and an alcoholic part, which can be grappa or brandy. After mixing, we need to let the mixture rest so it can be rolled out very thin and fried.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: approximately 60 chiacchiere
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Eggless Chiacchiere
- 3 1/3 cups all-purpose flour
- 2 tbsp sugar
- 7 tbsp olive oil
- 3 oz brandy
- 3/4 cup water
- as needed vegetable oil (For frying)
- as needed powdered sugar
Tools
- 1 Scale
- 1 Fluted Pastry Wheel
- 1 Slotted Spoon
- 1 Pastry Board
- 1 Frying Pan
Let’s Start!
On the work surface, place the flour and form a well in the center where you will add the other ingredients: sugar, olive oil, brandy, and water. Using a fork, quickly mix until you get a smooth and homogeneous dough. It will be soft.
Wrap the obtained dough in plastic wrap and let it rest at room temperature for a couple of hours.
After the resting time, take a portion of the dough, lightly flour the work surface, and roll it out with a rolling pin. The thickness is very important; 1/16 inch is ideal for great chiacchiere.
Once the dough is rolled out, cut it into diamonds or rectangles and make a cut in the center with the fluted pastry wheel or a knife. Continue until all the dough is used.
In a pan, pot, or deep fryer, heat the vegetable oil. When the oil is ready, add a few chiacchiere at a time, allow them to brown, turn to brown the other side, and drain on a paper towel. The cooking time is very quick since they are thin.
Once cooled, sprinkle them with powdered sugar and then enjoy. Before you finish them all, snap a photo of your eggless fried chiacchiere and post it on social media tagging me (Una Riccia Che Pasticcia on Instagram and Facebook) and show me what shapes you’ve made.
A Riccia’s Advice
Fried chiacchiere without eggs can be stored well for a couple of days.
