The bubbly Carnival treats are fried Carnival sweets, which, along with castagnole and fritters, are among the most traditional Carnival sweets.
These are very simple sweets, made of a very thin and crispy dough, fried and then dusted with powdered sugar. The treats are called differently in various Italian regions: frappe, cenci, crostoli, bugie, sfrappole, galani, fiocchetti, meraviglie, lattughe, and many other names. The truth is, no matter what you call them, they are delicious and bring joy.
Everyone looks for the perfect recipe for these treats, but few know that the secret to getting crispy and bubbly treats lies in the ingredients and the preparation:
– The flour: you need to use flour with a high protein content, such as Manitoba. This is because strong flours, by developing a better gluten mesh, give the dough more elasticity and allow you to roll it very thin, ensuring the classic bubbles. The W should be greater than 260.
– The alcohol: adding a bit of liquor to the dough (whether it’s grappa, marsala, limoncello, or white wine), besides influencing the taste, helps develop bubbles, because during cooking the alcohol evaporates very quickly, causing the dough to puff up immediately.
– The preparation: working the dough is important because it makes it more elastic and workable. Moreover, it’s better to use a pasta machine and work the dough, going from the first to the last notch. It’s essential to pass the rolled and folded dough several times: this will allow you to have bubbly and delicious Carnival treats. Rolling it with a rolling pin is possible, but in my opinion, it doesn’t yield the same result. The thinner the sheet, the faster the dough’s moisture is removed during frying, avoiding a rubbery texture. Also, let the dough rest for 1-2 hours before rolling it.
– The oil temperature: it should be between 338°F and 356°F. If it’s too low, the treats will fill with oil and won’t create the classic bubbles. If it’s too high, they will burn and won’t puff up. To know if the temperature is right, you can use a kitchen thermometer or dip a small piece of dough in the oil: if it makes small bubbles, immediately rises to the surface, and puffs up, the oil has reached the right temperature.
Well, now that I’ve told you the secrets to making perfect treats like the crunchy and bubbly ones from the pastry shops, let’s move on to the recipe. But first, here are other delicious Carnival recipes you must try. For more tips on frying both sweet and savory dishes, check out my article on how to make perfect, crispy, and dry frying.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 420.25 (Kcal)
- Carbohydrates 43.42 (g) of which sugars 9.89 (g)
- Proteins 8.66 (g)
- Fat 22.97 (g) of which saturated 5.24 (g)of which unsaturated 16.47 (g)
- Fibers 1.18 (g)
- Sodium 88.02 (mg)
Indicative values for a portion of 91 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 preparing bubbly Carnival treats
- 1 1/2 cups Manitoba flour
- 3/4 cup all-purpose flour
- 2 eggs (medium)
- 2 1/2 tbsp granulated sugar
- 1/4 cup milk (or water)
- 2 tbsp limoncello (or other liquor of choice)
- 2 tbsp butter (melted)
- 1 pinch salt
- to taste lemon zest (grated)
- 4 cups sunflower oil (for frying)
- to taste powdered sugar (for dusting)
Tools
- Pasta Machines
- Frying Pan
- Slotted Spoon
- Paper Towels
- Fluted Pastry Wheel
- Sifter
Steps to prepare bubbly Carnival treats
Let’s see how to prepare the Carnival treats. You can knead by hand, with the Bimby, or a mixer. I recommend the latter, as it ensures better dough processing and makes the dough more elastic.
First, melt the butter in a bain-marie or in the microwave for a few seconds and let it cool.
Put the flour in the mixer with the hook and start turning it. Gradually add all the ingredients in sequence.
When they have compacted, knead at medium speed for about ten minutes, until you have a smooth dough ball.
Wrap it in some plastic wrap and let the dough rest in the fridge for about an hour.
After the resting time, take the dough, divide it into 2-3 parts to make it easier to work with. Re-wrap the parts you will work on later in the plastic wrap to prevent them from drying out.
Set up the pasta machine and start working the dough from the widest notch.
Each time you finish a sheet, tighten the pasta machine’s thickness notch. Work each sheet thoroughly, then fold it over itself and start passing it through the pasta machine again. Each time, tighten it by one notch until you reach the last one, which makes the sheet the thinnest.
With a fluted pastry wheel, cut your treats into the desired shape and size. If you make them large, make one or two cuts in the center with the wheel: this will allow moisture to escape faster during frying.
As you prepare your treats, place them on a dry surface. Continue until all ingredients are used.
Once all the treats are ready, proceed with frying.
Take a large pan with a thick bottom, add plenty of sunflower oil (preferably high oleic) or peanut oil, and heat it. When the oil has reached the right temperature, fry a few treats at a time.
It will take only a few seconds of cooking on each side, it will be a very quick cooking.
Remove the treats from the pan with a slotted spoon, let them drain well from the oil, and then place them on a tray covered with paper towels.
Once cooled, place them on a serving plate and sprinkle them with powdered sugar.
Your bubbly and crispy Carnival treats are ready to be enjoyed in all their goodness!
Storage and Tips
– The treats can be stored for up to a week in a well-sealed container.
– If you don’t plan to eat them all at once, I recommend not dusting them all with powdered sugar or doing so only when you’re about to consume them, as sugar can become moist over time and soften the treats.
– You can use the liquor you prefer. Sparkling wine or white wine is also fine, as long as they are alcoholic. The alcohol will ensure bubbly treats.
FAQ (Questions and Answers)
Why are these Carnival treats called like this?
The origin of the name “chiacchiere” has no certain source. There are various popular legends. Some say the name’s origin comes from the Italian meaning of “light conversations” to emphasize the lightness and cheerfulness of the Carnival period, of which these sweets are a symbol. According to others, the treats were created by the creativity of Raffaele Esposito, the court cook of Queen Margherita. The queen asked him to serve a quick dessert during one of her conversations with guests. Inspired by the queen’s “chatter,” the cook prepared these delicious treats.
Finally, according to other legends, the treats date back to Roman times when, during the Saturnalia (the Carnival of that era), frictilia were prepared, which were inexpensive fried sweets made of flour and eggs, distributed to the crowd during celebrations.Why didn’t bubbles appear on the treats?
The reason could be either that the dough was not worked well and long enough or because the sheet was not rolled thin enough. Another reason could be that the oil temperature was too low, causing the treats to soak up oil without puffing up.
