Italian Carnival Chiacchere

In Italy, it is not Carnival without the traditional chiacchere or frappe: crispy fried dough topped with icing sugar.

This is the recipe I use every year. I hope you will enjoy them together with your Carnival parties!

Carnival Chiacchere frappe
  • DifficultyMedium
  • CostVery cheap
  • Preparation time15 Minutes
  • Rest time30 Minutes
  • Cooking time2 Minutes
  • Servingmakes around 20 chiacchere
  • Cooking methodFrying
  • CuisineItalian


  • 500 gwhite flour type 0
  • 50 gorganic pork lard (or butter)
  • 3 spoonssugar
  • 2eggs
  • 1lemon (zest only)
  • 1 pinchtable salt
  • Half glasssemi-dry Marsala wine
  • 11/4 spoonvanilla essence
  • q.s.icing sugar (for the topping)
  • q.s.oil to fry


  1. – pour the sifted flour, the sugar, the grated lemon zest and the vanilla into a large bowl or planetary mixer;

    – Make a small hole in the center and add the soften lard or butter cut into small pieces, the eggs, the salt and the wine;

    – knead till you have a smooth and well-mixed dough;

    – cover the dough with cling film or a kitchen towel, and keep it away from air draft for 30 minutes;

    – roll out the pastry with a rolling pin, then use the dough-sheeter till it reaches a thickness of about 2 mm;

    – use a pasta-cutter-wheel to make rectangles of about 12×5 cm;

    – make a small central cut;

    – deep fry the chiacchere 1 minute per side;

    – top with icing sugar before serving;

    chiacchere can be stored for about 2-3 days in a airtight bag or container.

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