Italian Chiacchiere (Fried Pastry Cookies) Questa ricetta è disponibile anche in italiano
There’s no Carnival in Italy without Chiacchiere! These pastry cookies are deep fried and coat in a mix of sugar and vanilla: the best way to end up a meal or to enjoy as a snack.
Chiacchiere are enjoyed all over Italy during Carnival season, that typically runs from the end of January to half February.
They are available in shops and bakeries all over the country but unfortunately, unless specifically stated, they are not suitable for vegans.
The traditional recipe calls, in fact, for eggs and sometimes dairy in form of milk or butter.
I’ve been making this completely vegan version since forever, actually. Anytime I would crave for the homemade stuff I would use this accidentally vegan mixture, which is not 100% traditional, but it works as a treat!
When I first went vegan I actually ignored that Chiacchiere weren’t suitable, and unfortunately had a few before realizing that I was eating animal products. We all make mistakes at some point in our journey, and a thing that is always true is that we NEVER STOP LEARNING.
Since being married to my husband Guy, this was the very first batch I’ve made for us.
He never had (or heard) about this treat before, so while I was preparing those to be photographed for this post, I made him a taste plate out of the offcuts, and as soon as he tried its first bite he described it “as the plate you complimentary receive when you first go to heaven as welcome treat”. He made me laugh so much for his statement that I warned him I would have quoted his words on the blog post.
This is what you’ve basically been missing out, if you never had Chiacchiere before, haha!
Italian Chiacchiere Recipe
Ingredients:
250 g Flour
75 g White Wine (vegan)
25 g Vegan Butter (or vegetable oil)
25 g Soy Milk (or any other plant milk)
1 tbsp Sugar
1/4 tsp Baking Powder
1 Lemon (zest)
1 pinch Turmeric (optional, for colour)
1 pinch Sea Salt
700 g Vegetable Oil (for frying – see notes for the bake version)
…to coat…
200 g Icing Sugar
1 sachet Vanilla Powder (or seeds from 1/2 pod)
Method:
1. Make sure the butter, wine and plant milk are at room temperature before proceeding. You can “heat” them up for 30 seconds in the microwave at medium temperature (350-400W).
2. In a large bowl add the flour, the sugar, the baking powder, the turmeric and the salt. Grate the zest of the lemon and mix the dry ingredients until well combined.
3. Make a hole in the center of the flour mixture with a fork and start pouring all the wine, the milk and finally the butter, stirring well to combine them as you add.
4. Work the dough until it comes together and no residues are left in the bowl. Allow to rest for 30 minutes covered with a cloth or flipping the bowl upside down on the work surface.
5. Divide the dough into 4 portions and roll each piece with a rolling pin as thin as you can (2mm thick would be ideal). Alternatively, you can use a pasta maker and use the setting that rolls the dough to 2mm (mine is number 4).
6. Use a pizza cutter to cut out stripes of dough around 1 x 3 or 4 centimeters.
7. In a large pan or wok heat the vegetable oil to between 170 and 190°C (350 and 375 °F), or until by placing a wooden skewer, little bubbles start developing around it.
8. Deep fry a few strips of dough at a time for a couple of minutes on each side, or until their colour turn to light golden brown. Drain on a cookie cooling rack coated in kitchen towel.
9. Combine the icing sugar and the vanilla in a large bowl, then gently coat the fried Chiacchiere on both side and transfer on a serving plate.
10. Chiacchiere can be enjoyed straight away or within one week. Store in a cookie tin box or on a bowl covered with foil to keep them crunchy.
For the oven-baked version
Follow the instructions up to step 6. Then:
– Bring to a boil 1 liter of water and parboil the Chiacchiere for a couple of minutes, or until they reach the surface of the water (as we have done in the recipe for taralli pugliesi).
– Drain the boiled dough on a clean kitchen cloth (do not use paper, as it will stick to them!) and transfer on a oven tray over parchment paper.
– Bake in a preheated oven at 200°C (390°F) for 15 minutes, flipping the cookies halfway.
Alternatively, you can also bake them in the air fryer 4 to 5 minutes on each side.
– When still warm, coat the Chiacchiere in the sugar and vanilla mixture and enjoy!
