Chiacchiere di Carnevale: Light and Crispy Carnival Treats
Servings: 20-25 pieces
- 2½ cups / 300 g all-purpose flour
- 2tbsp / 30 g sugar
- 2eggs
- ¼cup / 60 ml milk
- 2tbsp / 30 g melted butter
- 1tbsp / 15 ml anise liqueur
- Zest of 1 organic lemon
- 1pinch salt
- Sunflower oil, for frying
- Icing sugar, for dusting
Prepare the DoughIn a large mixing bowl, combine 2 ½ cups / 300 g all-purpose flour, 2 tbsp / 30 g sugar, and 1 pinch of salt. Add 2 eggs, ¼ cup / 60 ml milk, 2 tbsp / 30 g melted butter, 1 tbsp / 15 ml anise liqueur, and the zest of 1 organic lemon. Mix until a smooth, slightly elastic dough forms. Knead and RestTransfer the dough to a lightly floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest at room temperature for 30 minutes. Roll Out the DoughDivide the dough into smaller portions for easier handling. On a well-floured surface, roll out each portion into a thin sheet, about 1/16 inch (1–2 mm) thick. Shape the ChiacchiereUsing a pastry wheel or sharp knife, cut the dough into rectangles about 4x2 inches (10x5 cm). Make a small slit in the center of each rectangle for that classic chiacchiere look. Fry the ChiacchiereIn a deep skillet or pot, heat sunflower oil to 350°F (180°C). Fry the chiacchiere in small batches, turning them gently until golden and crisp, about 1–2 minutes per side. Remove and drain on paper towels to absorb excess oil. Dustand ServeOnce the chiacchiereare slightly cool, dust generously with icing sugar and enjoy these delicate,crispy treats.