Italian Carnival fritters

Italian Carnival fritters, aka chiacchiere, bugie, frappe, sfrappole.. and many
more names, are a must have during the Carnival time (February). Follow my mom's
recipe and you can't go wrong!

Servings: 8 people

Author: Roberto

Prep Time
20 minutes

Cook Time
30 minutes

Resting time
1 hour

Total Time
1 hour, 50 minutes

Course:

Dessert Snack

Cuisine:

Italian

Keywords:

Pastry cheap Fried traditional Carnival children

Instructions

1 Put all the ingredients in a bowl and, using a fork, mix them. Alternatively,
you can use a stand mixer (like mine).
2 The result should be a quite sticky dough, rather wet, with a wonderful smell
(orange and cognac responsible for that). Make it rest for about 1 hour in the
bowl, covered with a plastic film.
3 Cut the dough into 4-5 smaller pieces and roll out each of them with a rolling
pin (or a pasta machine). Use some flour to avoid it to stick to the rolling pin
or to the chopping board. The resulting sheet should very thin.
4 Using a knife, or the traditional tool to cut pasta sheets (also used for
tarts), cut them into rectangular shapes, with two cuts each (see the picture).
5 Using vegetable oil (I prefer peanut one), fry 3-4 of them at once. It should
take about 30 seconds for each side. Then remove them to a layer of absorbent
paper.
6 When the oil is drained, but the fritters are still warm, spray them with the
icing sugar… and enjoy! They are very good both warm and ambient temperature.

Italian Carnival fritters

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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