Dessert

Chiacchiere (Italian Fried Pastries)

Name: Chiacchiere (Italian 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 butter melted; 30 ml white wine dry; 1 tsp lemon zest; 1 pinch salt; 500 ml vegetable oil for frying; 50 g powdered sugar for dusting

Chiacchiere are delicate, crispy fried pastries, often enjoyed during Carnival in Italy. These light, airy ribbons of dough are traditionally dusted with powdered sugar, offering a delightful sweet crunch.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 346 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 gbutter, melted
30 mlwhite wine, dry
1 tsplemon zest
1 pinchsalt
500 mlvegetable oil, for frying
50 gpowdered sugar, for dusting

Equipment

fluted pastry wheel · large deep pan · pasta machine (optional) · kitchen thermometer (optional) · slotted spoon · paper towels · rolling pin · large bowl · wire rack

The method

Step by step

1
In a large bowl, combine the all-purpose flour, granulated sugar, and salt.
About 2 min
2
Make a well in the center of the dry ingredients and add the eggs, melted butter, white wine, and lemon zest.
About 1 min
3
Mix the ingredients with a fork, gradually incorporating the flour from the sides, until a shaggy dough forms.
About 3 min
4
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic.
About 7 min
5
Shape 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.
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.
About 5 min
Cook’s note: Aim for a thickness similar to fresh pasta sheets, almost translucent.
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.
About 3 min
8
Heat the vegetable oil in a large deep pan or pot to 170-175°C (340-350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for best results.
9
Fry the dough pieces in batches, a few at a time, for 1-2 minutes per side, until golden brown and puffed.
About 10 min
Cook’s note: Do not overcrowd the pan, as this will lower the oil temperature and result in greasy chiacchiere.
10
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
11
Once cooled, dust generously with powdered sugar before serving.
About 1 min

Per serving

Nutrition

61%Score

Calories: 345.8kcal
Protein: 6.4g
Carbs: 45.4g
Fat: 15g
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 chiacchiere in an airtight container at room temperature.