My crispy & light Chiacchiere di Carnevale 🎭✨
Carnevale in Italy means masks, confetti, and—most importantly—fried, golden, crispy Chiacchiere! These delicate, flaky pastries are light as air, covered in powdered sugar, and totally irresistible.
Every region in Italy has its own name for them: Frappe, Bugie, Cenci, Crostoli—but no matter what you call them, one thing is certain: you can’t stop at just one!
This is my special recipe, perfected after years of making them with nonna Zoe, who always said the key to perfect Chiacchiere is rolling the dough super thin and frying them until they puff up beautifully. So grab your rolling pin, get ready for some flour-covered fun, and let’s bring a little Italian Carnevale magic into the kitchen!
Ingredients (for about 40 Chiacchiere) 🎭
✔️ 250 g (2 cups) all-purpose flour
✔️ 30 g (2 tbsp) sugar
✔️ 1 pinch of salt
✔️ 30 g (2 tbsp) melted butter
✔️ 2 eggs
✔️ 2 tbsp grappa or white wine (for that authentic crispiness!)
✔️ ½ tsp vanilla extract
✔️ ½ tsp baking powder
✔️ Zest of one lemon or orange
✔️ Vegetable oil for frying
✔️ Powdered sugar for dusting
How to make my Chiacchiere 🎭✨
Step 1: Make the Dough
1️⃣ In a large bowl, mix the flour, sugar, salt, baking powder, and lemon zest.
2️⃣ Add the eggs, melted butter, grappa (or wine), and vanilla extract.
3️⃣ Knead everything together until you get a smooth, elastic dough. Wrap it in plastic and let it rest for 30 minutes.
Step 2: Roll It Thin (Like, REALLY Thin!)
1️⃣ Divide the dough into small portions and roll each one out with a rolling pin (or a pasta machine) until it’s paper-thin—this is the secret to light and crispy Chiacchiere!
2️⃣ Cut the dough into rectangles or strips and make a small slit in the center of each one (this helps them puff up beautifully when fried!).
Step 3: Fry Until Golden & Crispy
1️⃣ Heat vegetable oil in a deep pan until it reaches 170°C (340°F).
2️⃣ Fry a few Chiacchiere at a time, flipping them quickly until they become golden and bubbly (this takes about 30 seconds per side!).
3️⃣ Drain on paper towels to remove excess oil.
Step 4: Powdered Sugar Magic
1️⃣ Once cooled, dust generously with powdered sugar.
2️⃣ Pile them up on a plate and try not to eat them all at once! 😆
Why you NEED to make these Chiacchiere this Carnevale!
✨ They’re light, crispy, and dangerously addictive.
✨ They bring the festive vibes of Italy’s Carnevale to your home.
✨ They’re a fun excuse to cover yourself (and your kitchen) in powdered sugar.
Every year, when Carnevale season arrives, I make a huge batch of these with my friends, my brother Lorenzo, and whoever else wants to get in on the fun. We laugh, we roll the dough way too thin (or sometimes not thin enough), and we always end up covered in flour and sugar.
And honestly? That’s what makes them taste even better. So, put on some Carnevale music, grab a mask, and get frying—because Chiacciere are best enjoyed with good company and a little bit of mess. 🎭✨
Buon Carnevale e buon appetito!