Chiacchiere, frappe, or crostoli are typical carnival sweets made of thin fried sheets sprinkled with powdered sugar.
In this article, I want to show you my family’s recipe that we have been using for many years, a perfect recipe that allows you to get very crisp and “bubbly” chiacchiere.
This time, too, I recommend trying the recipe and, as always, I look forward to your feedback on my Instagram profile @isaporidicasa.
OTHER CARNIVAL RECIPES:
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 1/2 cups all-purpose flour
- 2 eggs
- 1/3 cup powdered sugar
- 3 tablespoons vegetable oil
- 1/3 cup dry white wine
- 1 pinch salt
- 1 lemon zest (grated)
- vegetable oil for frying
- powdered sugar (for dusting)
Tools
- Bowl
- Frying pan
Preparation of chiacchiere
In a large bowl, place the flour in a mound, crack the eggs in the center, add the sugar, oil, the lemon zest, and a pinch of salt. Start mixing, gradually adding the wine. Knead for 5 minutes until you get a soft and elastic dough. Let it rest in the refrigerator for at least 30 minutes.
Divide the dough into 4 smaller pieces and roll out a very thin sheet with a rolling pin. I used a pasta machine, passing the dough multiple times, folding it and trying to thin it as much as possible.
Place the sheets on a floured surface. Use a fluted pastry wheel to cut rectangles about 4×2 inches
Make two cuts lengthwise in the center of each chiacchiere.
Continue this way until you run out of ingredients.
Heat plenty of vegetable oil in a pan, and when it’s hot, fry the chiacchiere a few at a time on both sides until golden and full of bubbles. Drain the chiacchiere with a slotted spoon and place them on paper towels. Sprinkle the chiacchiere with powdered sugar once they have cooled. Enjoy!
