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Chiacchiere are delicate and crispy fried pastries typical of the Carnival period and are called by different names depending on the region they come from. I cherish this recipe, tested over the years. Easy to make, get ready because one leads to another.
Tips for a good result
➡️Do not worry about the small amount of alcohol used, it evaporates during cooking after making your chiacchiere rise, leaving only the aroma of the chosen liquor.
➡️To check if the oil is ready, just take a wooden skewer and immerse it in the hot oil. If bubbles form around the wooden skewer, it means the oil is at the right temperature.
➡️The oil should not be too hot. If the chiacchiere darken too much, lower the flame or remove the pan from the heat to let the oil cool down.
➡️If foam appears during frying, it is a consequence of oil being too low in temperature or a decrease in temperature, for example, when trying to cook too many pieces at once. In this case, simply eliminate the foam with a skimmer and wait for the oil to return to the right temperature before frying other pieces. Come with me, let’s start cooking right away.
Enjoy your Chiacchiere, Giusi.
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- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour (or 00)
- 1/3 cup granulated sugar
- 1 3/4 tbsp softened butter
- 2 eggs
- 1 tbsp tbsp vin santo (Or Rum, marsala)
- 1 tsp baking powder
- Half orange (grated zest)
Steps
In a bowl, pour the sugar and the orange zest and work with your hands (this will help release the aroma) add the eggs and the soft butter.
Add the alcohol, the baking powder, and the sifted flour in batches.
Work the dough on a floured surface until it becomes compact but soft. If necessary, add more flour.
Roll out the dough very thinly on a floured surface. For convenience, I divided the dough in two. Use a cutter or a knife to create strips or rectangles (as you prefer). Prepare all the pieces.
Fry the chiacchiere in abundant hot peanut oil until golden brown.
Drain the chiacchiere and place them on absorbent paper.
