Chiacchiere (Carnival Fried Pastries)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the all-purpose flour, granulated sugar, and salt.

   Ca. 1 min.

2. 2

   Make a well in the center of the dry ingredients.

3. 3

   Add the eggs, melted unsalted butter, white wine, and lemon zest to the well.

   Ca. 1 min.

4. 4

   Begin to mix the wet ingredients into the dry ingredients, gradually incorporating the flour until a shaggy dough forms.

   Ca. 2 min.

5. 5

   Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.

   Ca. 7 min.

   Kokkens note: The dough should be firm but pliable.

6. 6

   Form the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for at least 30 minutes.

   Ca. 30 min.

   Kokkens note: Resting the dough allows the gluten to relax, making it easier to roll out.

7. 7

   Divide the rested dough into 3-4 portions.

   Ca. 1 min.

8. 8

   Take one portion of dough and, using a pasta machine or rolling pin, roll it out very thinly, almost translucent, to about 1mm thick.

   Ca. 5 min.

   Kokkens note: The thinner the dough, the crispier the chiacchiere will be.

9. 9

   Cut the dough into rectangles or diamond shapes using a fluted pastry wheel or knife.

   Ca. 2 min.

   Kokkens note: You can make a small slit in the center of each piece for a traditional look.

10. 10

    Repeat the rolling and cutting process with the remaining dough portions.

    Ca. 5 min.

11. 11

    Heat the vegetable oil in a deep pot or Dutch oven to 170-180°C (340-350°F).

    Ca. 5 min.

    Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even frying.

12. 12

    Carefully fry the chiacchiere in batches, turning them once, until they are golden brown and puffed, about 1-2 minutes per batch.

    Ca. 10 min.

    Kokkens note: Do not overcrowd the pot, as this will lower the oil temperature and make them greasy.

13. 13

    Remove the fried chiacchiere with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ca. 1 min.

14. 14

    Once cooled slightly, dust generously with powdered sugar before serving.

    Ca. 1 min.