Chiacchiere (Italian Carnival Fritters)
Category: Desserts
Servings: 40 pieces
Chiacchiere, also known as “Crostoli” in some regions, are a beloved Italian sweet typically enjoyed during Carnival time. These crispy, light fritters are flavored with a touch of vanilla and grappa, and dusted with powdered sugar for an irresistible finish. Below, I present a detailed guide to making these crunchy delights at home, so you can experience the joy of traditional Italian pastries in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 500g |
| Sugar | 70g |
| Butter | 50g |
| Grappa (or another liqueur) | 30g |
| Eggs | 3 whole eggs |
| Baking powder (Lievito in polvere) | 6g |
| Vanilla bean (Baccello di vaniglia) | 1 |
| Egg yolk (Tuorlo) | 1 |
| Salt | Pinch |
| Peanut oil (Olio di semi di arachide) | As needed |
| Powdered sugar (Zucchero a velo) | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 80 kcal |
| Protein | 1g |
| Carbohydrates | 10g |
| Fat | 4g |
| Fiber | <1g |
| Sugar | 3g |
| Sodium | 20mg |
Instructions
-
Prepare the dough:
- Begin by sifting the flour and baking powder into a large bowl. This helps to remove any lumps and ensures a smooth dough.
- Place the sifted flour mixture into the bowl of a stand mixer fitted with a flat beater (leaf attachment).
- Add the sugar, a pinch of salt, and the whole eggs into the flour mixture. Mix on low speed until the ingredients are well combined.
-
Incorporate flavor:
- Cut the vanilla pod lengthwise and scrape out the seeds. Add the vanilla seeds to the mixture, followed by the softened butter and grappa.
- Switch the flat beater for a dough hook, and knead the dough for about 15 minutes on medium speed. The dough should come together and become smooth and elastic.
-
Rest the dough:
- Once the dough is fully kneaded, wrap it tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax and makes the dough easier to roll out.
-
Roll out the dough:
- After the dough has rested, divide it into 4 portions (about 150g each). Start with one portion, and flatten it lightly with the palm of your hand.
- Dust a flat surface with flour, and using a rolling pin or pasta machine, roll the dough into a thin sheet, starting with the widest setting on your pasta machine. Continue to roll it thinner with each pass, adjusting the machine to a narrower setting until you achieve a thickness of about 2mm.
-
Shape the chiacchiere:
- Once the dough is rolled out, use a pastry wheel or sharp knife to cut the dough into rectangles, approximately 5×10 cm. Make two parallel slits along the center of each rectangle. This will allow the dough to puff up and cook evenly.
- Repeat this process with the remaining dough portions.
-
Fry the chiacchiere:
- In a deep frying pan, heat peanut oil to a temperature of 150-160°C (300-320°F). You can check the temperature with a kitchen thermometer or drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready.
- Carefully drop 2-3 rectangles of dough into the hot oil at a time, using a slotted spoon to avoid overcrowding. Fry for about 2-3 minutes, or until the chiacchiere are golden and crispy on both sides.
- Remove the fried chiacchiere from the oil and place them on a paper towel-lined tray to drain excess oil.
-
Finish the chiacchiere:
- Once all the chiacchiere are fried, dust them generously with powdered sugar while they are still warm.
-
Serve and enjoy:
- Serve these crispy, sweet treats as part of a festive dessert table or enjoy them with a cup of coffee. They’re perfect for celebrating Carnival or any special occasion that calls for a sweet, indulgent treat.
Tips for Perfect Chiacchiere:
- If you don’t have grappa, you can substitute it with another flavored liqueur like rum, sambuca, or even orange liqueur. The alcohol adds flavor and helps the dough stay crisp.
- To ensure the chiacchiere are as crispy as possible, make sure the oil is at the right temperature. If the oil is too cool, the dough will absorb too much oil and become greasy.
- For a different flavor, you can experiment by adding a little lemon zest to the dough or a sprinkle of cinnamon in the powdered sugar.
These chiacchiere are not only a delicious tradition but also a beautiful way to bring a taste of Italy to your kitchen. Their light, crispy texture and sweet finish will leave everyone asking for more!
