DessertSnack

Chiacchiere (Carnival Fried Pastries)

Name: Chiacchiere (Carnival Fried Pastries)
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: italian
Ingredients: 250 g all-purpose flour; 30 g granulated sugar; 2 pcs egg large; 20 g unsalted butter melted; 30 ml white wine; 0.5 tsp lemon zest; 1 pinch salt; 1 l vegetable oil for frying; 50 g powdered sugar for dusting

Chiacchiere are light, crispy fried pastries, traditionally enjoyed during Carnival in Italy. They are thin, delicate, and often dusted with powdered sugar, offering a delightful crunch with every bite. This recipe yields a classic version perfect for sharing.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 420 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gall-purpose flour
30 ggranulated sugar
2 pcsegg, large
20 gunsalted butter, melted
30 mlwhite wine
0.5 tsplemon zest
1 pinchsalt
1 lvegetable oil, for frying

garnish

50 gpowdered sugar, for dusting

Equipment

paper towels · fluted pastry wheel · deep pot · slotted spoon · rolling pin · large bowl · wire rack · thermometer · pasta machine

The method

Step by step

1
In a large bowl, combine the all-purpose flour, granulated sugar, and salt.
About 1 min
2
Make a well in the center of the dry ingredients.
3
Add the eggs, melted unsalted butter, white wine, and lemon zest to the well.
About 1 min
4
Begin to mix the wet ingredients into the dry ingredients, gradually incorporating the flour until a shaggy dough forms.
About 2 min
5
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.
About 7 min
Cook’s note: The dough should be firm but pliable.
6
Form the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for at least 30 minutes.
About 30 min
Cook’s note: Resting the dough allows the gluten to relax, making it easier to roll out.
7
Divide the rested dough into 3-4 portions.
About 1 min
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.
About 5 min
Cook’s note: The thinner the dough, the crispier the chiacchiere will be.
9
Cut the dough into rectangles or diamond shapes using a fluted pastry wheel or knife.
About 2 min
Cook’s note: You can make a small slit in the center of each piece for a traditional look.
10
Repeat the rolling and cutting process with the remaining dough portions.
About 5 min
11
Heat the vegetable oil in a deep pot or Dutch oven to 170-180°C (340-350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even frying.
12
Carefully fry the chiacchiere in batches, turning them once, until they are golden brown and puffed, about 1-2 minutes per batch.
About 10 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and make them greasy.
13
Remove the fried chiacchiere with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
14
Once cooled slightly, dust generously with powdered sugar before serving.
About 1 min

Per serving

Nutrition

60%Score

Calories: 420.1kcal
Protein: 6.4g
Carbs: 45.4g
Fat: 23.4g
Fibre: 1.2g
Sugar: 13.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled chiacchiere in an airtight container at room temperature.