Carnival Frappe that are light and delicious. Carnival arrives and among castagnole, chiacchiere, fritters and migliaccio, today I want to tell you how I prepared very light and tasty Frappe. Known by different names (chiacchiere, crostoli, bugie, galani) and with small variations, it is the typical carnival sweet from North to South of Carnival, also because it is the easiest to prepare. Very thin sheets made with few and simple ingredients such as flour, eggs, butter and liquor. The original recipe calls for Chiacchiere to be fried and, at the end, dusted with plenty of powdered sugar. You can also choose baked Chiacchiere or cook them in an air fryer; they will be less crunchy but just as tasty. So let’s go to the kitchen and prepare together some irresistible Carnival Chiacchiere.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 119.81 (Kcal)
- Carbohydrates 12.00 (g) of which sugars 2.51 (g)
- Proteins 1.90 (g)
- Fat 7.13 (g) of which saturated 1.91 (g)of which unsaturated 5.06 (g)
- Fibers 1.71 (g)
- Sodium 27.52 (mg)
Indicative values for a portion of 40 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 for Fried Chiacchiere
- 1 egg
- 1 egg yolk
- 1/4 cup powdered sugar
- 1 3/4 tbsp butter (or lard)
- 1 lemon zest (unwaxed)
- 1/4 tsp baking soda
- 2 2/3 tbsp grappa (or another liquor)
- 1 2/3 cup all-purpose flour
- 1 1/2 cup vegetable oil (for frying)
- to taste powdered sugar (for decorating)
What you need
- Pasta machine
How to prepare Carnival Frappe
You can prepare the dough by hand or with a mixer. In a bowl, mix the whole egg and an egg yolk with the sugar. Add the melted butter, the grappa or another liquor and stir. Continue by adding the flour, the grated zest of a lemon and the baking soda.
Knead well and for a long time to obtain a soft but not sticky dough. Shape into a loaf, wrap it in plastic wrap and let the dough rest at room temperature for one hour. After the resting time, take the dough and divide it into small portions. It’s best to use a pasta machine to get very thin sheets.
You can also do it with a rolling pin with a bit more work. Important for getting bubbly and light Chiacchiere is to roll out the dough, fold the sheet and roll it out again. Repeat this many times. The time spent on this will be rewarded by the result: during frying they will puff up and many bubbles will form.
You must roll the sheets very, very thin; I rolled them on the thinnest setting of my pasta machine. Use a fluted pastry wheel to cut many rectangles and use the same wheel to make two slits in each chiacchiera. Prepare them all the same way, re-rolling any trimmings.
For perfect frying, take your time waiting for the oil to heat well and fry few frappe at a time to avoid lowering the oil temperature. Fry the Chiacchiere in hot vegetable oil. I prefer to use a small, deep pan and fry 3–4 at a time over medium heat. Then let them drain well on paper towels. Dust the Chiacchiere with plenty of powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
Chiacchiere are delicious just after frying or for one day. Afterwards they inevitably lose some crunchiness.
You can replace the butter with lard and the lemon zest with orange zest or a packet of vanilla sugar.
You can decorate the Frappe with honey or melted chocolate.
Don’t miss the recipe for Apple Castagnole
