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Chiacchiere Recipe (Italian Carnival Fried Cookies)
Crispy and light, with just the right hint of sweetness, Chiacchiere are truly a cherished treat from Italy, especially during Carnival. You know, those delightful fried ribbons have been making people smile for ages! They start with a simple dough, but what makes them special? Well, it’s that zesty citrus and a splash of liqueur mixed in. After frying them to that perfect golden crisp, they turn out all airy and delicate. And let’s not forget the powdered sugar on top! Honestly, each bite just melts in your mouth, like a tiny party for your taste buds.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 36
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 3 tbsp sugar
  • Pinch of salt
  • 3 tbsp unsalted butter (softened)
  • 3 eggs
  • Zest of 1 lemon or orange
  • 1 tsp Baking powder
  • 1 tsp vanilla extract
  • 2 ½ tbsp tablespoons grappa, white wine, or rum (optional for flavor & crispiness)
  • Oil for frying (vegetable or sunflower)
  • Powdered sugar for dusting

Instructions
 

  1. Make the Dough: In a large mixing bowl, combine the flour, sugar, salt, lemon zest, baking powder, vanilla and softened butter. Add eggs and liquor (if using). Mix until a dough forms. Knead for about 5–7 minutes until smooth and elastic.
  2. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
  3. Roll the dough out very thin (1–2 mm) using a pasta machine or rolling pin. Cut into strips (about 1x4 inches). You can slice a small slit in the center of each strip to make a twist if desired.
  4. Heat oil in a large pot to 350°F (175°C). Fry the dough strips in batches for 30–60 seconds, flipping once, until puffed and lightly golden. Don’t overcook—they should be pale golden, not brown.
  5. Remove with a slotted spoon and drain on paper towels. Once cooled, generously dust with powdered sugar.

Notes

Roll the dough thinly: The key to light and crisp chiacchiere is rolling the dough as thin as possible—about 1–2 mm. A pasta machine works best, but a rolling pin will do the job with patience.
Use alcohol for crispiness: A splash of grappa, rum, or white wine helps the dough fry up light and crispy. The alcohol evaporates during cooking, leaving no aftertaste.
Cool before dusting: Let the cookies cool slightly before dusting with powdered sugar. This prevents the sugar from melting into the surface.