Chiacchiere, crostoli, bugies, frittelle, cenci: so many names for a carnival sweet combining small and big sweet tooth!
There are special sweets for every occasion, different from region to region, dedicated to all instances secular and religious but everywhere, at carnival, tradition converges on these sweets fragrant and delicious, made in many variations, but all with the common denominator of being fried and sprinkled with sugar.
• 250 g flour
• 50g caster sugar
• 25 g butter
• 2 eggs
• Lemon peel
• 1 teaspoon of vanilla extract
• 1 teaspoon of baking powder
• Fry oil
• Powdered sugar
• 1 shot of grappa or anisette or rhum
Sift the flour on your work surface, add the caster sugar, grated lemon rind and the teaspoon of vanilla extract, mix together and formed the classic fountain with the hole in the center.
Break the eggs and put them in the middle of your fountain, add the softened butter into small pieces, baking powder and if you want a shot of liquor.
Knead with your hands until you obtain a smooth and homogeneous dough.
Sprinkle the table with a little ‘flour and roll out the dough with a rolling pin.
Try to obtain a sheet about one millimeter high.
With the help of a toothed wheel drawn of the rectangles at the size you desire and carve at the center of each one or two cuts (depending on the size you choose).
How to fry
Dip the frappe in abundant hot oil and fry until they are golden brown on both sides.
Let them fry first one side and then flip them with a wooden spoon and fry the ‘other side.
Drain on paper towels, let them cool and sprinkle with powdered sugar.
If desired, serve with whipped cream.