Chiacchiere - Italian Carnival Fritters

Course: Dessert

Cuisine: Italian

Prep Time: 10

Cook Time: 10

Resting time: 30

Total Time: 20

Servings:

Calories: 166kcal

Traditional chiacchiere aka Italian Carnival fritters are super crunchy, delicious, and perfect to celebrate Mardi Gras and Carnival season!

In a large bowl, quickly mix together the flour, eggs, softened butter, sugar and lemon zest. Knead with your hands until your dough is soft, smooth and doesn't stick anymore to the sides of the bowl. Sprinkle some extra flour if necessary.
Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
Sprinkle some extra flour on the kitchen counter then roll the dough as thinly as possible. Fold the sheet on itself and roll it again if you like, it will help create more bubbles around the chiacchiere. If you have a pasta machine, roll the dough through the pasta machine until you have a thin sheet of dough.
Use a pastry wheel or a knife to cut the dough into long strips and then into small rectangles. You can also make a fine long cut on each rectangle, this makes it easier to fry them.
Fill a medium-small saucepan halfway through with sunflower oil, and place it over medium heat. The oil is ready when it reaches 175°C/347°F when checking with a kitchen thermomether (see notes if you don't have a thermomether).
Add a few chiacchiere into the pan, if the oil is hot enough they will sizzle, float and create little bubbles. Let them fry for 20-30 seconds then turn them and let them cook for a further 20-30 seconds, or until golden on both sides.
Remove the chiacchiere with a slotted spoon and transfer them on a plate covered with kitchen paper to absord the oil in excess.
Allow the chiacchiere to cool, then sprinkle with confectioner's sugar and serve.

INGREDIENT TIPS

Make sure the butter is not hard or melted, it must be soft. Leave it on the kitchen counter for 20 minutes before starting the recipe.
You can add 1 tablespoon of alcohol (white wine, grappa, or vodka) to help the chiacchiere make nice airy bubbles. In this case, add an extra tablespoon of flour.
Substitute lemon zest with orange zest if you like.
Cups measurements are subject to many variables, use a scale if possible, or you may need to add a little more flour.

COOKING TIPS

Let the dough rest in the fridge. You can leave it in the fridge overnight, and then let it rest at room temperature for 30 minutes - 1 hour before use.
Roll the dough very thinly. The thinner the dough the crunchier the chiacchiere are going to be.
Make sure the pan is filled with enough oil. Fill it halfway with oil or at least with 3-4 inches of oil.
If you don’t have a kitchen thermometer, to check if the oil is hot enough add one small piece of dough, if it floats and bubbles form straight away, the oil is ready.
Do not overcrowd the pan, fry a few chiacchiere at a time.