Chiacchiere (Crispy Italian Carnival Pastries)
Chiacchiere (Crispy Italian Carnival Pastries)
Ingredients
For the Dough
- 2 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons vegetable oil, plus more for frying
- 1/4 teaspoon salt
- 1 tablespoon grappa, or other clear brandy
- 1 lemon, zested
- 2 cups all-purpose flour, plus more for dusting
For Finishing
- 1/2 cup powdered sugar, for dusting
Instructions
- 1
In a large mixing bowl, combine the egg yolks, granulated sugar, 2 tablespoons of vegetable oil, salt, grappa, and lemon zest. Whisk thoroughly with a fork or whisk until all ingredients are well combined and the mixture is slightly pale.
⏱️ 5 min
- 2
Gradually add the all-purpose flour to the wet mixture, about 1/2 cup at a time, mixing with a fork or your hands until a shaggy dough begins to form.
⏱️ 5 min
- 3
Transfer the dough to a clean, lightly floured work surface. Knead the dough for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
⏱️ 7 min
- 4
Lightly dust the work surface with flour. Divide the dough into two or three portions for easier handling. Using a rolling pin, roll out one portion of the dough very thinly, aiming for a thickness of about 1/16 of an inch (almost translucent).
⏱️ 5 min
- 5
Using a fluted pastry wheel or a sharp knife, cut the thin dough into rectangular strips, approximately 2-3 inches wide and 5-6 inches long. You can also make a small slit in the center of each rectangle if desired, to create a bow-like shape when fried.
⏱️ 5 min
- 6
Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat. The oil should be hot enough to fry but not smoking, around 350°F (175°C). Test with a small piece of dough; it should sizzle and float to the top immediately.
⏱️ 5 min•🌡️ 350
- 7
Carefully place a few dough strips into the hot oil, making sure not to overcrowd the pan. Fry for 1-2 minutes per side, using tongs to turn them and keep them moving in the oil for even cooking, until they are crispy and golden brown.
⏱️ 10 min•🌡️ 350
- 8
Once fried, remove the chiacchiere from the oil with tongs and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining dough strips.
⏱️ 5 min
- 9
Allow the chiacchiere to cool slightly. Once cooled, generously dust them with powdered sugar before serving. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chiacchiere (Crispy Italian Carnival Pastries)
For the Dough
- 2 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons vegetable oil, plus more for frying
- 1/4 teaspoon salt
- 1 tablespoon grappa, or other clear brandy
- 1 lemon, zested
- 2 cups all-purpose flour, plus more for dusting
For Finishing
- 1/2 cup powdered sugar, for dusting
Instructions
- 1
In a large mixing bowl, combine the egg yolks, granulated sugar, 2 tablespoons of vegetable oil, salt, grappa, and lemon zest. Whisk thoroughly with a fork or whisk until all ingredients are well combined and the mixture is slightly pale.
⏱️ 5 min - 2
Gradually add the all-purpose flour to the wet mixture, about 1/2 cup at a time, mixing with a fork or your hands until a shaggy dough begins to form.
⏱️ 5 min - 3
Transfer the dough to a clean, lightly floured work surface. Knead the dough for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
⏱️ 7 min - 4
Lightly dust the work surface with flour. Divide the dough into two or three portions for easier handling. Using a rolling pin, roll out one portion of the dough very thinly, aiming for a thickness of about 1/16 of an inch (almost translucent).
⏱️ 5 min - 5
Using a fluted pastry wheel or a sharp knife, cut the thin dough into rectangular strips, approximately 2-3 inches wide and 5-6 inches long. You can also make a small slit in the center of each rectangle if desired, to create a bow-like shape when fried.
⏱️ 5 min - 6
Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat. The oil should be hot enough to fry but not smoking, around 350°F (175°C). Test with a small piece of dough; it should sizzle and float to the top immediately.
⏱️ 5 min•🌡️ 350 - 7
Carefully place a few dough strips into the hot oil, making sure not to overcrowd the pan. Fry for 1-2 minutes per side, using tongs to turn them and keep them moving in the oil for even cooking, until they are crispy and golden brown.
⏱️ 10 min•🌡️ 350 - 8
Once fried, remove the chiacchiere from the oil with tongs and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining dough strips.
⏱️ 5 min - 9
Allow the chiacchiere to cool slightly. Once cooled, generously dust them with powdered sugar before serving. Enjoy!
⏱️ 3 min