Carnival fritters are crispy and crumbly strips of fried dough. Each region of Italy calls them by a different name, like ‘cenci’ in Tuscany, ‘crostoli’ in Veneto, and also ‘chiacchiere’, ‘bugie’, ‘fiocchetti’, and many others. The basic dough includes flour, sugar, eggs, butter, and an alcoholic part that varies from area to area, such as grappa, wine, sambuca, or vinsanto. They can be dusted with powdered sugar, drizzled with alchermes, or covered with honey or dark chocolate. A lactose-free version uses extra virgin olive oil.
Discover more Carnival recipes:
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 egg
- 1/3 cup sugar
- 5 1/2 tbsp butter (or 3 1/2 tbsp of extra virgin olive oil)
- 1.8 oz grappa (or white wine)
- 1 pinch salt
- 4 cups peanut oil (for frying)
- 1/4 cup powdered sugar (for decoration)
Tools
- 1 Bowl
- 1 Pastry board
- 1 Pasta machine
- 1 Pot
- 1 Slotted spoon
Steps
In a bowl, add the egg with the sugar and salt.
Mix well with a whisk and then add the melted cooled butter and grappa.
Combine well and start adding the flour.
Knead well until you obtain a smooth and homogeneous dough.
Let it rest for 30 minutes wrapped in plastic wrap.
Roll out strips of dough with the help of a pasta machine to a thickness of 1/16 inch.
Cut strips about 2 inches wide with a fluted pastry wheel.
Fry in peanut oil at 340°F.
Drain on paper towels.
Dust with powdered sugar.
Tips
Store in a dessert container for 4-5 days.
Butter can be replaced with 3 1/2 tbsp of extra virgin olive oil, while grappa can be replaced with white wine or prosecco.
Chiacchiere Recipes
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