Chiacchiere (Italian Fried Pastries)
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
Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store chiacchiere in an airtight container at room temperature.
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