Chiacchiere di Carnevale: Traditional Italian Carnival Fritters

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Chiacchiere di Carnevale: Traditional Italian Carnival Fritters

Chiacchiere di Carnevale are crispy, delicate fried pastries traditionally enjoyed during Italy’s Carnival celebrations. Known by different names across regions—frappe in Rome, cenci in Tuscany, crostoli in Veneto, bugie in Piedmont, and many more—these light, airy treats are a staple of Italian festivities.

This classic recipe ensures perfectly crisp and golden chiacchiere, just as they are made in Naples and Sicily. For a healthier alternative, they can also be baked.

Recipe Details

  • Servings: 6 Servings
  • Total Time: 1 hour 3 minutes
  • Prep Time: 1 hour
  • Cook Time: 3 minutes
  • Cuisine: Italian

Ingredients

  • 300g Caputo Farina Pasticceria Type “00” Flour
  • 2 eggs
  • 30g butter, softened
  • 2 tablespoons sugar
  • Grated zest of 1 lemon
  • 1 pinch of salt
  • 2g baking powder
  • 50ml grappa
  • 1L peanut oil (for frying)
  • Powdered sugar (to taste)

Instructions

1. Prepare the Dough

  1. On a clean work surface, form a well with the Caputo Farina Pasticceria Type “00” Flour.
  2. In the center, add the eggs, softened butter, sugar, and salt.
  3. Begin mixing by incorporating the flour gradually.

2. Knead and Rest

  1. Add the grated lemon zest and baking powder.
  2. Slowly pour in the grappa while continuing to knead.
  3. Once the dough is smooth and no longer sticky, shape it into a ball.
  4. Wrap it in plastic film and let it rest in the fridge for 30 minutes.

3. Roll and Cut the Dough

  1. After resting, roll out the dough using a rolling pin or a pasta machine to a thin sheet (about 3-4mm thick).
  2. The thinner the dough, the crispier the chiacchiere will be.
  3. Place the sheets on a lightly floured kitchen towel.
  4. Using a fluted pastry wheel, cut the dough into rectangles (10 x 6 cm).
  5. Make a small slit in the center of each rectangle.

4. Fry the Chiacchiere

  1. Heat the peanut oil in a deep pan to 175-180°C (347-356°F).
  2. Fry a few chiacchiere at a time, flipping them until golden on both sides.
  3. Remove with a slotted spoon and drain on paper towels.

5. Final Touches

  1. Once cooled slightly, dust generously with powdered sugar.
  2. Serve warm and enjoy!

Baking Alternative

For a lighter version, bake the chiacchiere in a preheated static oven at 180°C (356°F) until golden brown.

Tips for Perfect Chiacchiere

  • Crispier Chiacchiere: The thinner the dough, the lighter and crispier they will be.
  • Alcohol Alternative: If grappa isn’t available, substitute with white wine or rum.
  • Oil Choice: Peanut oil is ideal for frying due to its neutral flavor and high smoke point.
  • Baking Tip: If baking, brush the chiacchiere lightly with melted butter before placing them in the oven for extra crispiness.

Enjoy your homemade Chiacchiere di Carnevale, a true Italian Carnival delight!