Crispy, light, and super bubbly, my HOMEMADE CARNIVAL CHIACCHIERE are just like the ones from the bakery! This is the recipe for easy and quick chiacchiere or frappe that always turn out perfect! I love all Carnival sweets, and frappe are among my favorites. After trying this recipe, you’ll never buy them again, Vane’s word! Every time I make them, they’re a hit. This is the recipe I’ve always used, to make homemade frappe that puff up as they cook and become super light and crispy. Chiacchiere without adding liquors to the dough, just flour, eggs, sugar, and a hint of butter. The secret to making them super bubbly is to roll out the dough into very thin sheets. You can use a rolling pin, but if you have a pasta machine, the ‘nonna papera’, use it and you’ll be done in no time! Follow me in the recipe to make chiacchiere at home, we’ll make them together! WATCH THE VIDEO RECIPE FOR CHIACCHIERE ON MY YOUTUBE CHANNEL
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup potato starch (cornstarch is also fine)
- 2 tbsps powdered sugar
- 1 1/2 tbsps butter (melted and cooled)
- 1 tsp baking powder
- as needed peanut oil (for frying)
- as needed vanilla powdered sugar (to cover the chiacchiere)
- 3 eggs
Steps
Start by mixing the two flours, all-purpose and potato starch, on the table. Then, make a well in the center and pour the eggs and sugar in, and start kneading. Add the baking powder and melted butter.
Work the dough well until you have a nice, homogeneous dough ball. Wrap it in plastic wrap and let it rest for about half an hour at room temperature.
Take the dough ball, divide it into four or five parts, flatten each part with a rolling pin, and then use a pasta roller to roll each part into thin sheets. I used the Kenwood pasta machine, starting with thickness 3 and ending with number 6. If you don’t have a pasta machine, you can roll out the sheets by hand with a rolling pin. Remember, they must be very thin.
Now, using a pastry cutter, cut all the sheets into diagonal strips and make a slit in the center to give the classic Carnival chiacchiere shape. For some, twist the corners towards the center. Heat plenty of peanut oil in a pan, then fry the frappe, a few at a time. The oil must be very hot, and the chiacchiere should cook very briefly on each side. You’ll see, as soon as you put them in the hot oil, bubbles will form on the dough.
Remove the chiacchiere from the oil when they’re nicely bubbly, golden, and crispy. Place them on paper towels. Once all the frappe are cooked, put them on a tray, cover them with plenty of powdered sugar, and serve them. They’re so good!
