Chiacchiere (Carnival Fried Pastries)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 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.

   Ongeveer 1 min

4. 4

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

   Ongeveer 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.

   Ongeveer 7 min

   Tip van de kok: 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.

   Ongeveer 30 min

   Tip van de kok: Resting the dough allows the gluten to relax, making it easier to roll out.

7. 7

   Divide the rested dough into 3-4 portions.

   Ongeveer 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

    Ongeveer 5 min

11. 11

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

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 10 min

    Tip van de kok: 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.

    Ongeveer 1 min

14. 14

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

    Ongeveer 1 min