Chiacchiere. Or Frappe. Or Frappole. Or Bugie. Or Cioffe. Or Krostole. Or Zagarėlia. Or…i
Fried Sweet Dough for Easter Carneval and, well, anytime really
- 300 grams Flour… …00, which ever you prefer though each of course alters the texture and flavor. Or try some combinations.
- 1 egg
- 2 egg yolks
- 30 grams granulated (table) sugar (or other sweetening agent)
- 30 ml whole milk
- 1 lemon bio (with an edible peel)
- 1 tblsp …liquor of your choice …marsala, wine, vin santo, limoncello, grappa, whiskey….
- powdered sugar
- frying oil (peanut works best)
- 25 grams good butter (or lard)
- …Simply take all the ingredients (just the grated lemon rind of course, not the lemon,) except the softening butter and booze and mix them into a dough. You can do it by hand or machine, both work fine. Add the butter and booze once the dough has begun to coagulate into a ball, work the whole a little more then cover and let it rest for a half hour or so in cool place. Then roll out to about 2mm width, and fry in hot oil, about 170 degrees C. until the peices turn golden brown, remove, strain, cover with powdered sugar and chomp away. Careful: before you realize they'll be gone…..
A thousand different names, a million different variations, all derived from ancient times, likely as soon as people learned to mix flour and liquid into a dough, roll it out, fry it, and sweeten it. Certainly a version was already well known in ancient Rome: frictilia. Apicius mentions them as a cheap and delicious street food passed out to people celebrating Saturnalia. About the easiest sweet snack anyone can make… which might make you want to put on a toga even in July and celebrate some more.