Print Recipe

Chiacchiere {Crostoli} - Italian Carnival Fritters

Crispy, bubbly & super addicting Chiacchiere ia a typical food during Mardi Gras or Carnival season in Italy. Both kids & adults adore them!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: Italian
Servings: 8

Ingredients

Instructions

  • In a large mixing bowl sift flour, baking powder. Add sugar and softened/melted butter.
  • Give it a quick stir. Add lightly beaten eggs and lemon zest grated with a microplane zester.
  • Mix everything with a fork. Lastly, add a few table spoons of rum or other high proof liquor. It makes the fritters more crispy.
  • Knead the dough with your hands until smooth but still pretty firm. Add a tablespoon of water or warm milk if the dough feels too firm and crumbly.
  • Wrap the dough in a plastic wrap and let rest for at least 30 minutes.
  • You can let it rest overnight in the fridge, just make sure to remove it from the fridge an hours before starting working with the dough.
  • Once the dough is “rested”, cut off a piece approx ½ inch wide and sprinkle it with flour.
  • If using pasta machine, set the roller setting on 0 and pass the dough through. Fold it in half, and pass again on the next setting.
  • If using a hand roller, roll the dough light, fold in half and roll again a little bit thinner.
  • Repeat the folding process preferable 2 times on each setting. This helps created an amazing “airy” and bubbly texture of the dough when it’s deep fried.
    How To Make Chiacchiere {Carnival Fritters}
  • The best thickness setting on pasta machine for ready to cut chiacchiere is on 5-6 ( 1.2 - 1.5 millimeters).
  • Using a pastry crimper wheel cut the dough into 1x4 inch strips strips or 2x4 strip scored in the center.
    How To Make Chiacchiere {Carnival Fritters}
  • In a deep pan or fryer preheat vegetable oil suitable for frying. The best temperature to start frying the dough is about 350F. You can measure it with a kitchen thermometer.
  • But if you don’t have one try frying a small piece of the dough, if it comes up floating and bubbly in less than 3 seconds the oil is ready.
  • Once oil is heated turn the temperature on medium low to prevent oil from overheating.
  • Fry chiacchiere for a few minutes on each side and once they’re lightly brown discard on paper towel to absorb excess oil.
  • Place fried chiacchiere or crostoli on a serving plate and generously dust with confectioners sugar.