To be honest, I don’t love Carnival; in fact, I can’t stand it. The only thing I like about this time of year is the sweets, which, unfortunately for my figure, are almost all fried. This recipe I’m sharing is for Carnival Chatters or Bugie or Frappe, which every region calls differently, but the ingredients are more or less the same. I must say that among all those I’ve tried, my mom’s recipe, which she did by eye, is always the best, and I’m not just saying that, it really is. With the measured quantities I’ve provided, you’ll have light, crunchy, bubbly Chatters, not too sweet and dry. For other similar recipes, read the Carnival Sweets Collection
Other Carnival Recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 291.35 (Kcal)
- Carbohydrates 44.64 (g) of which sugars 9.54 (g)
- Proteins 7.62 (g)
- Fat 9.31 (g) of which saturated 3.93 (g)of which unsaturated 4.88 (g)
- Fibers 1.21 (g)
- Sodium 89.44 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/3 cups all-purpose flour
- 3 tbsp sugar
- 2 tbsp butter (soft)
- 2 eggs (medium)
- 0.7 oz grappa
- lemon zest (grated)
- 1 pinch fine salt
- 2 1/2 cups peanut oil
- 1 tbsp powdered sugar
Tools
- Food scale
- Pasta machine
- Pastry cutter wheel
- Frying pan
- Absorbent paper
Steps
Sift the flour onto the pastry board, make a well in the center, and add the eggs, sugar, grated lemon zest, soft butter, and a pinch of salt.
Add the grappa and knead until you form a dough ball. Wrap it in plastic wrap and let it rest for 1 hour in a cool place.
After the resting time, take the dough and divide it into two pieces. With the help of a pasta machine, roll out thin sheets. Start from the first notch to get to the second-to-last. During this process, if necessary, dust the sheets with a little flour. Using the wheel cutter, cut the dough into lozenges or rectangles, making cuts inside and knotting them. Pour plenty of peanut oil into a high-sided pan and do the skewer test (if it sizzles, the oil is at the right temperature). Put 3-4 pieces at a time, moving them with tongs to form many bubbles. Just a few seconds on each side, and the Carnival Chatters are ready. They should not brown too much. Let them dry on a sheet of absorbent paper without stacking too many, preferably on two separate plates. When they are cool, sprinkle with powdered sugar or garnish with chocolate.
