The orange chiacchiere are a fragrant and even more delicious variation of the classic Carnival treat. Extremely thin, light, and incredibly crunchy, they release their citrus aroma even during frying.
The presence of orange liqueur, like Grand Marnier, makes the dough fragrant and delicately aromatic, without being overpowering.
They are perfect to prepare in advance, ideal for serving during a Carnival party or enjoying with a good afternoon coffee. You’ll want to eat one after another!
Also check out:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 40 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for making Orange Chiacchiere
- 2 1/2 cups all-purpose flour
- 2 eggs
- 3 tbsp sugar
- 1/4 cup Grand Marnier (or orange liqueur)
- 1 tsp orange zest (grated)
- 1 tsp lemon zest
- 2 tbsp extra virgin olive oil
- as needed peanut oil
- 1 pinch salt
- as needed powdered sugar
Tools for making Orange Chiacchiere
- Bowl
- Pasta Machine
- Pastry Wheel
- Frying Pan
How to make Orange Chiacchiere
Place the flour in a mound on the work surface or in a large bowl. Add the eggs, sugar, lemon and orange zest, salt, liqueur, and olive oil in the center.
Start mixing with a fork gradually incorporating the flour, then work by hand until you get a smooth and elastic dough. Form a ball, cover with a cloth, and let rest for 30 minutes.
Divide the dough into two parts. Roll each portion on a floured surface to a thickness of 1–2 mm: the thinner they are, the crunchier they will be. You can use a pasta machine to get the sheet to the right thickness.
Use a pastry wheel to cut rectangles or diamonds about 4–5 inches long and 0.8 inches wide. Make a lengthwise cut in the center of each piece.
Heat plenty of frying oil and fry a few chiacchiere at a time for a few seconds on each side. They should lightly brown, not darken.
Drain them on absorbent paper. Once cool, sprinkle with plenty of powdered sugar.
Storage
The chiacchiere can be stored for 2–3 days in an airtight container, away from moisture.
My sincere advice? Fried and eaten on the same day are unbeatable.
Tips for perfect chiacchiere
Roll the dough very thin: it’s the secret to crunchiness.
The oil should be hot but not smoking (about 340–350°F).
Do not overcrowd the pan: a few at a time for dry frying.
If the dough is hard, add a few drops of liqueur or a teaspoon of water.
Baked version
Yes, they can be baked.
Place them on a baking sheet lined with parchment paper and bake at 355°F for about 8–10 minutes, until lightly golden.
They will be less bubbly than the fried version but lighter. Dust with powdered sugar only after complete cooling.
Aromatic variant
If you want to intensify the orange scent:
add a few drops of natural orange extract
or replace part of the liqueur with freshly squeezed orange juice
you can also add a pinch of cinnamon for a warmer note
FAQ (Questions and Answers)
Can I not use the liqueur?
Yes, you can replace it with filtered orange juice.
Can they be prepared in advance?
Yes, but sprinkle the powdered sugar only before serving.
Why don’t my chiacchiere bubble?
Probably the dough is too thick or the oil is not hot enough.
