The eggless chiacchiere are a very light and crispy version of the traditional Carnival chiacchiere. Made with grappa, water, and oil, they are also butter-free, ideal for those lactose intolerant.
Carnival chiacchiere are crispy and flaky strips of fried dough. In each region of Italy, they have a different name: cenci in Tuscany, crostoli in Veneto, and also chiacchiere, bugie, fiocchetti, and many more. The basic dough of these delights is made of flour, sugar, eggs, butter, and an alcoholic part, which varies from region to region: grappa, wine, sambuca, vinsanto. They are dusted with powdered sugar or drizzled with alchermes, or covered with honey or dark chocolate.
Check out the other chiacchiere recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 3 1/3 cups all-purpose flour
- 2 tbsps sugar
- 1/4 cup extra virgin olive oil
- 1/4 cup grappa
- 1/2 cup water
- 1 quart peanut oil
- to taste powdered sugar
Tools
- 1 Fluted pastry wheel
- 1 Pastry board
Preparation
In a bowl, pour the flour and sugar. Mix with a fork. In the center, add the oil, grappa, and water.
Start mixing with a fork, then knead until forming a dough ball and work well to make it smooth.
Wrap it in plastic wrap and let it rest for at least 2 hours at room temperature.
On a lightly floured pastry board, roll out a piece of dough taken from the ball, to a thickness of about 1/16 inch.
They should be very thin, and a pasta machine can be used to roll them out.
Heat the oil to 338°F. Cut strips of dough with the fluted pastry wheel. Make a central cut in each strip and fry.
Drain on paper towels and sprinkle with powdered sugar.
Tips
They can be flavored with vanilla, cinnamon, or grated lemon zest in the dough.
Resting is essential to relax the gluten
The thinner the dough, the more blistered the chiacchiere will be
The oil should never exceed 347°F
Do not overcrowd the pan during frying
Eggless chiacchiere can be stored for 3–4 days in an airtight container, away from humidity and heat sources.
Eggless chiacchiere can be stored for 3–4 days in an airtight container, away from humidity and heat sources.
Eggless chiacchiere can be stored for 3–4 days in an airtight container, away from humidity and heat sources.
Eggless chiacchiere can be stored for 3–4 days in an airtight container, away from humidity and heat sources.
FAQ
Are eggless chiacchiere as crispy as the classic ones?
Yes, thanks to the gluten, they are elastic and very crunchy.
Can they be made in advance?
Yes, the dough can rest in the fridge for up to 24 hours.
Can they be cooked in an air fryer?
Yes, but they will be less blistered compared to traditional frying.
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