Carnival chatters with orange, crispy and bubbly, super crunchy with a delicious orange scent and taste. During Carnival, the most prepared dessert is the chatters, lies, or fritters, and this year I wanted to try flavoring them with a good orange aroma, given by fresh orange, using both grated zest and a little juice. I love chatters and make them often, I adore the classic recipe, but I also like to experiment with new flavors and combinations, so much so that I have tried them all, with cream, yogurt, chocolate, cocoa, flavored with vanilla, or lemon, but I had not yet tried with orange and I have to say it was worth it. Try them with me. You can find this recipe in the Carnival desserts collection.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: for 8 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 3/4 cups all-purpose flour
- 1/4 cup sugar
- 2 tbsps butter
- 2 tbsps liqueur (preferably orange)
- 1 1/2 tbsps orange juice
- zest of 1 orange
- 2 medium eggs
- as needed Oil for frying
- as needed powdered sugar
Tools for preparing orange chatters
- 1 Bowl
- 1 Pastry board
- 1 Pasta machine
- 1 Pan
- 1 Wheel cutter
- 1 Tongs
- 6 Absorbent paper
Steps to prepare Carnival orange chatters
Start by melting the butter in a bowl in the microwave or in a saucepan.
In a large bowl, combine the flour, sugar, eggs, liqueur, grated zest of an orange, and a little juice, also add the melted butter and knead until a nice homogeneous dough is obtained. If you want to give a more intense orange flavor, rub the sugar with the orange zest. Let the dough rest for half an hour, or at least the time to prepare what is necessary to roll them out, preferably with a pasta machine or even with a rolling pin.
Divide the dough into small portions to obtain thin sheets with the pasta machine, starting from level 1, with open rollers until the desired level is reached, I prefer the second to last or last. When working with open rollers, fold several times to obtain an even sheet. Gradually thin it out. Use a little flour if needed.
Once the sheets are obtained, cut the chatters with a wheel cutter, making rectangles. Leave them on a preferably wooden surface so no flour will be needed, but you can use some if needed.
Fry in plenty of hot oil at about 350-320°F. Let them puff and brown in the hot oil, turning them with tongs, then drain the excess oil and dry on absorbent paper.
Once cooled, place on a tray and sprinkle with powdered sugar.
The chatters can be kept in a closed container for several days, crunchy and melt-in-your-mouth like freshly made, but I doubt they will last long.
