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Chiacchierre – Deep-fried Italian Biscuits


Serves 4

Ingredients

  • 300g flour
  • 150g butter, melted
  • 2 eggs
  • Zest of 1 lemon
  • 70 g icing sugar
  • Olive oil for frying
  • Icing sugar for dusting

For filling:

Method

  1. Place the flour on a clean work surface and make a well in the centre. Add the sugar, eggs, butter and lemon zest and mix well until you obtain smooth dough. Wrap in cling film and place in the fridge for a couple of hours.
  2. Flour a work surface and roll out the dough to a rectangular shape to a thickness of 3 mm. With a pastry cutter, cut into strips of 2 cm wide and gently tie the strips into bows.
  3. Alternatively make ravioli-type shapes and filling with ricotta and candied fruit.
  4. Heat the oil in a large saucepan or fryer. Add the bows or parcels and fry them on each side until they are golden-brown.
  5. Drain on kitchen towel, allow them to cool and sprinkle with icing sugar
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What do you think?

 
  • andrew
    May 2011

    this recipe is too buttery and not like the traditional crostoli. pasty mix more like what you would put on a pie dish and bake in oven. not really suitable for frying. it is definately sweet but not a traditional italian sweet.

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