There are a thousand ways to call them: chiacchiere “chatters”, bugie “lies”, frappe, cenci “rags”, meraviglie “wonders” … From North to South, these traditional Italian Mardi Gras fritters change in name but not in taste. Every region claims to bake the best ones, preparing them the old-fashioned way, but in our own Italian heart, each one of us knows that the best ones are those made by grandmas.
Our country is well known for turning festivities into everlasting family dinners, so here’s our grandmas’ recipe for baking the perfect Italian Chiacchiere, our thin fried Carnival season specialty.
Grocery shopping list:
4 cups all-purpose flour, or unbleached “00” flour
1 teaspoon baking powder
2 tbsp sugar
2 eggs
2 tbsp unsalted butter
1 tbsp Grappa or light rum
frying oil
powdered sugar
Use a flat work surface to pour the flour onto; make a hole in the center of the flour and add the baking powder sifting it. Stir together.
Melt the butter and pour it into a large bowl with grappa, sugar, vanilla powder and eggs and whisk them until well blended.
Using a fork, slowly blend the flour with the mixture; use your hands to knead the dough until smooth and then wrap it in plastic and refrigerate it for 45 minutes.
Divide the dough into three or four equal pieces, place one portion on a floured work surface, take a rolling pin and roll it into an extra thin rectangle, flouring whereas needed to prevent it from sticking.
With a fluted pastry cutter or a knife, cut the dough into strips.
Fry the strips in boiling oil, a few at a time being careful not to overcrowd the pan; each strip should be covered in oil for at least 30 seconds per side. Remove the fritters once they turn golden and place them on parchment paper.
Dust the bites with powdered sugar and buon carnevale!