Italian · Dessert
Crisp Fried Carnival Pastry (Chiacchiere)
Chiacchiere are Italy's Carnevale classic: thin ribbons of brandy-scented egg dough rolled paper-thin, slashed, and flash-fried until they blister into shattering, golden shards. Dusted with icing sugar, they're eaten in handfuls, all crackle and no heaviness.
$1
25 minsPrep
10 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
428Calories
5.3gProtein
28.9gFat
35.9gCarbs
9.3gSugar
0.9gFiber
240mgSodium
59mgChol
4.2gSat Fat
57mgPotassium
13mgCalcium
1.9mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.8gAlcohol
Goes well with
Sparkling Lemon Tea
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Sift the flour onto a board and make a well; add the beaten egg, melted butter, sugar, brandy, vanilla extract and salt into the centre.
2
Work the ingredients together into a smooth, firm dough, kneading by hand for about 5 minutes until silky.
3
Wrap the dough in cling film and rest at room temperature for 30 minutes.
4
Roll the dough out on a floured surface to a thin sheet, about 1-2mm thick, using the rolling pin.
5
Cut the sheet into ribbon-like strips roughly 4cm x 12cm, slashing a few short cuts down the centre of each.
6
Heat the vegetable oil in a deep pan or deep-fryer to 180C, checking with the thermometer.
7
Fry the strips in small batches for 60-90 seconds per side until golden and blistered, turning once with a slotted spoon.
8
Lift onto a wire rack lined with paper towels to drain and crisp as they cool.
9
Dust generously with icing sugar just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g All Purpose Flour, sifted
- 27g27g Egg, beaten
- 8g8g Butter, melted
- 8g8g Sugar White
- 6g6g Brandy, 60% alcohol retained
- 2g2g Vanilla Extract
- 1g1g Salt
- 400g400g Vegetable Oil, for deep-frying, partial_absorption, fats
- 10g10g Sugar White, icing sugar, for dusting, 1
