Extremely crispy and bubbly carnival chiacchiere, a simple recipe to make carnival fritters, galani, frappe, or sfrappole. Different names that change from region to region for this traditional carnival sweet loved by both kids and adults. Surely each of you has your own chiacchiere recipe, but I recommend trying this one that I propose today. A very simple chiacchiere recipe like grandma’s, with few ingredients and only one secret to make them crispy and bubbly: roll the dough extremely thin! Shall we make them together? Follow me into the kitchen and happy Carnival to everyone.
TRY OTHER CARNIVAL SWEETS:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Energy 474.60 (Kcal)
- Carbohydrates 44.92 (g) of which sugars 21.29 (g)
- Proteins 5.97 (g)
- Fat 30.30 (g) of which saturated 7.21 (g)of which unsaturated 21.66 (g)
- Fibers 0.73 (g)
- Sodium 26.83 (mg)
Indicative values for a portion of 105 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
- 1.5 cups all-purpose flour
- 1 tbsp sugar
- 2 eggs
- 1 small glass rum
- 1 tbsp butter
- 1 packet vanillin (or the grated zest of half a lemon)
- as needed peanut oil (for frying)
- 1 cup powdered vanilla sugar (for garnish)
Tools
- Frying pan
- Pastry wheel
Recipe
On a work surface, place the flour in a mound, add the eggs, sugar, melted butter, and packet of vanillin in the center, knead, and form a smooth dough.
Roll the dough very thin with a rolling pin, or better yet with a hand-crank pasta machine (in this case, pass the dough through a few times starting from a thicker setting number 2 until you reach number 7, the thin one).
Use a pastry wheel to cut, first outlining the side edges, strips about 1.2 inches wide, with variable lengths as desired.
Now just fry them by dropping the chiacchiere into plenty of hot oil, as soon as they start to brown on one side, immediately turn them over with a frying spatula, then remove them and place them on a plate covered with kitchen paper towels. Sprinkle with powdered vanilla sugar.
Here are your freshly fried extremely crispy chiacchiere, delicious and bubbly, hard to resist such goodness. This Carnival will make the whole family very happy, but if they run out, bring out the flour and knead again!
Storage and Tips
Storage: The chiacchiere are best eaten freshly prepared, but can be kept for a couple of days in a paper bag.
Tips: To get extremely crispy chiacchiere, roll the dough very thin; with the machine, you can even use setting number 1.
Instead of rum, you can use Strega liqueur, vin santo, or grappa.
