Chiacchiere (Italian Fried Pastries)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

   Ca. 2 min.

2. 2

   Make a well in the center of the dry ingredients and add the eggs, melted butter, white wine, and lemon zest.

   Ca. 1 min.

3. 3

   Mix the ingredients with a fork, gradually incorporating the flour from the sides, until a shaggy dough forms.

   Ca. 3 min.

4. 4

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

   Ca. 7 min.

5. 5

   Shape 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.

6. 6

   Divide the rested dough into 3-4 portions and, working with one portion at a time, roll it out very thinly using a rolling pin or a pasta machine.

   Ca. 5 min.

   Kokkens note: Aim for a thickness similar to fresh pasta sheets, almost translucent.

7. 7

   Cut the rolled dough into various shapes using a fluted pastry wheel or a knife, such as rectangles, diamonds, or ribbons with a slit in the middle.

   Ca. 3 min.

8. 8

   Heat the vegetable oil in a large deep pan or pot to 170-175°C (340-350°F).

   Ca. 5 min.

   Kokkens note: Use a kitchen thermometer to ensure the oil is at the correct temperature for best results.

9. 9

   Fry the dough pieces in batches, a few at a time, for 1-2 minutes per side, until golden brown and puffed.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pan, as this will lower the oil temperature and result in greasy chiacchiere.

10. 10

    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.

11. 11

    Once cooled, dust generously with powdered sugar before serving.

    Ca. 1 min.