How to Make Chiacchiere (Italian Fried Pastry)

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Chiacchiere are fried Italian pastries known for their light, crispy texture, and delicate sweetness, enjoyed during Carnevale.  These delicate pastries, lightly dusted with powdered sugar, have been a staple in my Sicilian family for generations. They’re super easy to make and dangerously addictive!

Chiacchiere, Italian fried strips of pastry dough topped with powdered sugar.

Carnevale (or Mardi Gras in the US) is a time of joy, celebration, and indulgence in delicious treats before entering the Lenten period. It can last 1-2 weeks in most Italian cities, ending on Fat Tuesday or the day before Ash Wednesday.  During this time of the year, we often make Italian specialties like decadent cannolisfingi, and chiacchiere of course!   

Chiacchiere di Carnevale

Chiacchiere is a favorite pastry in Italy, which means chatter or gossip in Italian. The idea is that these crispy, light pastries are as delicate and short-lived as idle chatter. In some regions of Italy, they’re known by different names like frappe, bugie (lies), cenci, or crostoli. 

The flaky dough is typically made with some sort of alcohol, such as grappa, wine, rum, Marsala, or brandy.  My family makes chiacchiere every year using brandy and orange zest to flavor them. 

Different regions like to make Chiacchiere in different shapes.  You may see them shaped as rectangular sheets with slits in the center, twisted or knotted strips, diamonds, or triangles. We like to cut the dough into ribbons or bows.  

This is a great recipe to make with a friend or family member.  It makes the process go quickly, and it’s fun!  But they are easy enough to make alone.  Follow my step-by-step instructions, and you will see what I mean!

Ingredients on a wood board with labels: Salt and sugar, olice oil, an orange, brandy, vanilla, an egg, baking powder and flour.

Ingredients, Notes, and Substitutions

All-purpose Flour:  I like to measure the flour by spooning it into the measuring cup and leveling it off so that I don’t add more than I need.  

Large Egg: Make sure the egg is at room temperature so it blends easily. 

Brandy: You can substitute any flavored liquor you like.  Grappa, white wine, and Marsala are also traditional options.

Baking Powder:  Adding baking powder helps create big beautiful bubbles in the pastry as it fries. 

Olive Oil:  Some recipes call for butter, but we typically use olive oil in Sicily.  It makes the dough moist and silky. 

Orange Zest:  You can also use lemon zest or leave this out if you prefer.  

Vegetable Oil: You can use any oil you like to deep fry foods in.  I like vegetable oil because it is light and inexpensive.  You will need enough to fill your pan so the pastries can float and spin around.

Step by Step Instructions

Four photos of making chiacchiere dough.

Make the Dough

  1. Mix the flour, baking powder, sugar, and a pinch of salt in a large bowl.  Pour the flour mixture onto a clean work surface and create a well in the center.  
  2. Add the egg to the well and beat it with a fork. Add the olive oil, brandy, vanilla, and orange zest and continue to stir while bringing in some of the flour until you start to form a dough. 
  3. Use your hands to mix the remaining flour into the egg mixture and form a ball of dough.  If you think the dough is too dry, you can add more brandy or a little water.  Knead the dough, pressing it down and away from you with the palm of your hand for about 5-6 minutes or until it springs back when you indent it with your finger.  The dough may not be perfectly smooth but it should not be sticky or tacky.
  4. Wrap the dough in plastic wrap and let it rest at room temperature for one hour.
4 photos showing how to shape and fry Italian pastries called Chiacchiere.

Shape and Fry the Dough

  1. Cut the dough ball into four pieces.  Work with one piece at a time, keeping the rest wrapped in plastic wrap.  Flatten the dough with your hands or a rolling pin and pass it through a pasta machine or roller’s widest setting.  Fold the dough in half, pass it through again, and repeat this again.  
  2. Roll the dough through the pasta machine until you have completed the thinnest setting. 
  3. Cut the dough into small rectangular strips, 2″wide by 5″ long, using a fluted pastry wheel.  If you want to make bows, pinch the center of the strip together.
  4. Drop a few pieces of dough strips into a pot of hot oil (275 degree F) at a time and fry them for about 10-15 seconds per side or until they are bubbly and golden brown.  

Transfer the crispy chiacchiere to a baking sheet lined with paper towels using a slotted spoon or a spider.  Repeat the process with each piece of dough.  Place the fried chiacchiere on a serving platter, sprinkle them with powdered sugar, and enjoy!

Cooking Tip

If you don’t have an extra set of hands and are making chiacchiere alone, it is best to work in batches, completing all the steps with one piece of your dough ball so the dough does not dry out before frying.   
If you don’t have a pasta roller, you can use a rolling pin.  Just make sure to roll the pasta sheets thin enough to see your hands through.  

    A pile of fried Chiacchiere topped with powdered sugar on a piece of parchment and a blue flowered cloth.

    Serving Suggestions

    Chiacchiere are best enjoyed fresh with a light dusting of powdered sugar. Pair them with:

    • A cup of espresso or cappuccino.
    • A glass of Vin Santo or Marsala wine.
    • Warm honey or chocolate sauce for dipping.
    • Fresh berries or a dollop of whipped cream for an added treat!

    Common Mistakes & Troubleshooting

    • Is the dough too sticky or dry? If the dough is sticky, add a little flour. If it’s too dry, incorporate a bit more brandy or water.
    • The chiacchiere not bubbling enough. Your oil may not be hot enough. Ensure the temperature stays between 275-300°F.
    • The chiacchiere turned out greasy. This can happen if the oil is too cold. Always test with a small piece of dough first.
    • The chiacchiere are not crispy. Roll the dough out as thin as possible to get that signature crispiness.
    • The chiacchiere are burning too quickly. Reduce the oil temperature slightly and fry for shorter intervals.
         
    Chiacchiere covered in powdered shugar.

    Storage Suggestions

    Fried chiacchiere will stay fresh and crispy for over a week when stored in an airtight container that has been lined with paper towels to absorb the excess oil.  

    FAQ

    How do you know when Chiacchiere is done?

    As soon as the chiacchiere dough is dropped into the hot oil it should start to bubble around the edges and float, and large bubbles should form in the center of the dough strips.  The dough will turn golden in a few seconds; turn it over and let the other side cook for a few seconds.  As soon as both sides are a light golden brown, the chiacchiere are done and should be removed from the oil.

    How do you know if your frying oil is hot enough?

    The best way to determine if your oil is hot enough is to use a candy thermometer to test the temperature.  If you don’t have one, you can test the oil temperature by dropping a small piece of dough into the pan.  If it doesn’t quickly start to bubble and float, the oil is not hot enough and the chiacchiere will absorb too much oil and end up being greasy.

    What is the origin of Chiacchiere?

    According to an article from In Rome Cooking Class, “The origin of Chiacchere dates back to ancient Roman times. The Romans used to make sweets called “frictilia” – with eggs and flour, fried in lard – to celebrate the Saturnalia, the ancient feast of the god Saturn, the equivalent of today’s Carnival.  Frictilia was a simple and cheap sweet made in big quantities to be distributed to crowds celebrating in the streets.”

    Other Italian Desserts 

    Of course, there are no hard and fast rules about what sweets you can indulge in during Carnevale.  After all, there are so many Italian sweets to choose from.  If you love Italian sweet you will want to try my sweet Ricotta Cheese PieClassic Italian Crostata, and Italian Cheesecake made with ricotta and mascarpone. You might also like my easy Italian Almond Cake, which is not only delicious but gluten-free! 

    For year-round treats, my Italian Apple CakeLemon Olive Oil Cake, and Limoncello Mascarpone Cake are always a hit.

    I love to get your feedback, so if you try this recipe for Chiacchiere or any other recipe on this website, please leave me a comment below. I hope you enjoy our recipes, and I look forward to hearing from you!

    You can also follow me on FacebookInstagram, and Pinterest for more recipes your family will love!

    Chiacchiere Di Carnevale Recipe

    Chiacchiere, Italian fried strips of pastry dough topped with powdered sugar.

    How to Make Chiacchiere (Italian Fried Pastry)

    Chiacchiere, fried Italian pastries are light and airy with a crispy texture and delicate sweetness. They are enjoyed throughout Italy during Carnevale.  These golden pastries, lightly dusted with powdered sugar are super easy to make and dangerously addictive!
    5 from 1 vote
    Prep Time 15 minutes
    Cook Time 35 minutes
    Resting time 1 hour
    Total Time 1 hour 50 minutes
    Course Dessert
    Cuisine Italian
    Servings 40 strips
    Calories 20 kcal

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    Equipment

    Ingredients
      

    • 1 cup Flour all-purpose
    • 1 tbsp Sugar
    • 1 tsp Baking Powder
    • 1 pinch Salt
    • 1 Egg large, room temperature
    • 1 tbsp Olive Oil
    • 1 tbsp Brandy
    • 1 Orange Zest about 1 tbsp.
    • 2 tbsp Powdered Sugar
    • Oil for frying

    Instructions
     

    • Mix the flour, baking powder, sugar, and a pinch of salt in a large bowl.  Pour the flour mixture onto a clean work surface and create a well in the center.  
    • Add the egg to the well and beat it with a fork. Add the olive oil, brandy, vanilla, and orange zest and continue to stir while bringing in some of the flour until you start to form a dough. 
    • Use your hands to mix the remaining flour into the egg mixture and form a ball of dough.  Knead the dough, pressing it down and away from you with the palm of your hand for about 5-6 minutes or until it springs back when you indent it with your finger.  Wrap the dough in plastic wrap and let it rest at room temperature for one hour.
    • Cut the dough ball into four pieces.  Work with one piece at a time, keeping the rest wrapped in plastic wrap.  Flatten the dough with your hands or a rolling pin and pass it through a pasta machine or roller's widest setting.  Fold the dough in half, pass it through again, and repeat this again.  Roll the dough through the pasta machine until you have completed the thinnest setting. 
    • Cut the dough into small rectangular strips, 2"wide by 5" long, using a fluted pastry wheel.
    • Drop a few pieces of dough strips into a pot of hot oil (275 degree F) at a time and fry them for about 10-15 seconds per side or until they are bubbly and golden brown.  transfer the crispy chiacchiere to a baking sheet lined with paper towels using a slotted spoon or a spider. Repeat this process with the remainder of the dough.
    • Place the fried chiacchiere on a serving platter, sprinkle them with powdered sugar, and enjoy!

    Notes

    Storage Suggestions

    Fried chiacchiere will stay fresh and crispy for over a week when stored in an airtight container that has been lined with paper towels to absorb the excess oil.  

    Cooking Tips

    • If you don’t have an extra set of hands and are making chiacchiere alone, it is best to work in batches, completing all the steps with one piece of your dough ball so the dough does not dry out before frying.   
    • If you don’t have a pasta roller, you can use a rolling pin.  Just make sure to roll the pasta sheets thin enough to see your hands through.

    Nutrition

    Serving: 1pieceCalories: 20kcalCarbohydrates: 3gProtein: 0.5gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 4mgSodium: 13mgPotassium: 6mgFiber: 0.1gSugar: 1gVitamin A: 7IUVitamin C: 0.4mgCalcium: 7mgIron: 0.2mg
    Keyword deep fried, carnevale treat, crispy pastry
    Tried this recipe?Let us know how it was!

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    One Comment

    1. 5 stars
      My mother paid me the ultimate compliment today when she said that my chiacchiere were absolutely delicious! That is high praise coming for my favorite Italian cook!

    5 from 1 vote

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