Crostoli, frappe, chiacchiere or carnival lies are the most prepared fried sweets all over Italy along with zeppole and castagnole; they represent the quintessential carnival treats, and I believe that every household has a family recipe passed down from generation to generation, right?
“crostoli, frappe, chiacchiere or bugie” are the regional names for the same sweet
Well, today I’m sharing our recipe made a few days ago at the request of the nieces who devoured them, saying they were better than those from the pastry shop, and I have to say they’re quite ruthless when it comes to good food, if something isn’t as it should be, they say so immediately and this time they gave compliments.
Below, I’ll leave you with my other carnival fried sweet recipes, so you can take advantage of these days and make them all, as crostoli, frappe, chiacchiere or bugie are very easy after all, carnival comes only once a year, right?
Then, as usual, let’s find out how to prepare the carnival crostoli right after the photo!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter, Carnival
Ingredients for Crostoli, frappe chiacchiere or bugie
- 1.6 cups all-purpose flour (330 w)
- 3 tbsp butter (or lard)
- 2 eggs (medium)
- 3 tbsp sugar
- 1 tbsp lemon zest (grated)
- 1 tbsp rum (or grappa or white wine)
- to taste powdered sugar
Tools
- 1 Pasta Machine
- 1 Fluted Pastry Wheel
- 1 Thermometer kitchen
Preparation of Crostoli, frappe chiacchiere, or bugie
To prepare the carnival crostoli you can use a food processor, a bowl, or even a stand mixer. We made them in a bowl, so place the flour with the eggs and sugar.
Start mixing with your hands or a wooden spoon, incorporate the butter in pieces cold from the fridge, the lemon zest, and the liquor.
If you make the carnival bugie by hand, turn the mixture onto the work surface and knead vigorously to combine all the ingredients.
Cover the dough for the carnival crostoli with cling film and let it rest at room temperature for 30 minutes.
After the resting time, you can roll out the dough for crostoli, frappe, chiacchiere, or bugie with a rolling pin or a pasta machine, the classic granny style, folding the strips over themselves several times.
Remember that the more times you fold the pasta strip over itself, the more bubbles your carnival chiacchiere will have.
Roll out into a very thin sheet, then cut the carnival bugie into rectangles with a fluted wheel, make one or two cuts in the middle, and place them on a dry and clean cloth.
Heat abundant seed oil to 338°F to fry the carnival frappe. If you don’t have a thermometer, insert the tip of a wooden skewer, and if bubbles form around it immediately, the oil is ready.
Fry the crostoli, frappe, chiacchiere, or bugie a few at a time to avoid cooling the oil’s temperature for just a few minutes per side.
They shouldn’t brown too much; drain them with a slotted spoon and place on a serving dish with absorbent paper to remove excess oil.
Sprinkle the carnival frappe with powdered sugar and enjoy them.
How to Store Crostoli, Frappe, Chiacchiere or Bugie
You can store them in a tin box or under a glass dome for 2 days.
Other Recipes
🖥If you want to see other types of recipes, you can return to HOME
📲If you don’t want to miss any recipe, you can follow me on my Facebook Page, just activate the notifications and see how many new recipes every day.
FAQ (Questions and Answers)
Why add liquor to chiacchiere?
The liquor, whether Marsala or grappa, makes the chiacchiere absorb less oil during frying, thus developing bubbles that will make them lighter.
What flour should be used for frappe?
All-purpose flour 330w is perfect because it is strong, or you can use Manitoba.
Which oil is best for frying crostoli?
Peanut oil is the best since it has a very high smoke point and no flavor; however, you can also use light-tasting olive oil or lard.
Are there any differences?
The Liquor: It almost always changes! In Veneto, Crostoli are made with grappa; in Rome, Frappe are often made with white wine or anise liqueur; in Piedmont, Bugie might have Marsala or white wine.
The Shape: Venetian Galani (close relatives of crostoli) are very thin and wide ribbon-shaped, while Piedmontese Bugie can sometimes be slightly thicker or even filled (with jam or chocolate), becoming similar to your biscuits!
The Thickness: Some like them thin as a veil that melts in the mouth, while others prefer a slightly more bubbly and consistent dough.What are the differences between crostoli, frappe, chiacchiere, or buggie?
Crostoli Friuli-Venezia Giulia, Trentino, Veneto, the name refers to their extreme crispiness (from “crust”).
Frappe Rome, Lazio, Umbria, in Rome they are the undisputed queens; often have a very thin ribbon shape.
Bugie Piedmont, Liguria, they are said to be called that because they are “empty” inside, like a lie that has no substance.
Chiacchiere Lombardy, Campania, Southern Italy is perhaps the most common name nationwide.
