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Home » Desserts » Donuts & Pastries » Italian Frappe – Sweet Fritters

Italian Frappe – Sweet Fritters

Last Updated February 7, 2021. Published February 7, 2021 By Rosemary 23 Comments

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These Italian Frappe or also known as Chiacchiere or Bugie are a crunchy fried or baked pastry dusted with powdered sugar. One of the most delicious Italian Carnevale treats.

frappe on a black plate with powdered sugar in a sifter

Frappe, Chiacchiere, Burgie or Nothings are just a few names for these simple thin fried dough strips  that are everywhere at this time of the year in Italy.

While a lot of places are sharing their heart-shaped cookies and cakes, here in Italy we are eating and baking these tasty treats that are offered only at this time of the year, which is Carnevale.

Between Frappe and Castagnole I don’t know which is my favourite.Frappe are really quite easy to make, using a simple flaky dough. Although the dough must to be rolled very thin. The thinner they are the more they will puff up while frying.

This is the time a pasta maker comes in handy. But even if you don’t have a machine it is a good workout for your arms. The calories you burn rolling the dough and you can have a few more frappe!

frappe sprinkled with powdered sugar on a black plate

How to make them

In a medium-sized bowl or bowl of the food processor whisk together flour, sugar, salt and baking powder, add the egg, egg yolk and butter, mix until the dough is almost combined. If making by hand then use a fork to combine.
dry ingredients whisked in food processor and egg and butter added
Remove from the bowl/food processor place on lightly floured flat surface and knead to form a smooth compact dough (it should not be sticky). Wrap the dough in plastic and chill for 30 minutes in the fridge.
ingredients mixed in food processor and rolled into a ball
Remove from fridge and taking 1/4 of the dough at a time roll into a very thin strip, then cut half or thirds.
dough rolled thin then cut into strips
Fry the strips until golden turning them over while frying. Remove to drain and cool on a plate lined with paper towels. Sprinkle with powdered sugar or drizzle with melted chocolate.
fried frappe on a paper towel lined plate

How to Fry

Choose the correct oil, Peanut oil is considered the best because it has a delicate flavour. I usually use an oil specifically made for frying. Make sure you use enough oil, food should be able to move freely and not stick to the bottom. A good rule is fill the pot to half full or at least 2 – 3 inches of oil.

Be sure to heat your oil before frying, I always use a thermometer. You could also try by throwing in the pan a crouton or a piece of carrot. If it starts to sizzle and forms a lot of bubbles around it, then the oil is ready to start frying.

Although I don’t like this way, because it is hard to tell if your oil gets too hot, then the food fries too quickly, when the oil is not hot enough then the food does not cook on the inside. Make sure the oil does not exceed 330-350F (170-175C).

Always fry a few pieces at a time, because too many together can lower the temperature of the oil. Which can leave the food less crispy and greasier. Place fried food on a paper towel lined plate to remove excess oil.

Different variations

There are different variations for making a chiacchiere recipe, such as adding a tablespoon of grappa or rum, marsala or even brandy. Some Italians like to add a teaspoon of lemon zest to the dough, and some even like to make different shapes with the dough, such as squares, a knotted strip etc.

Traditionally powdered sugar is sprinkled on the finished frappe but you could also use granulated sugar, cane sugar or even drizzle some melted chocolate. 

sprinkling icing powder on the frappe

Can they be baked?

Yes they can be baked, place the rolled out frappe on a parchment paper lined cookie sheet and bake in a pre-heated oven at 350F (180C) for approximately 10 minutes. Dust with powdered sugar before serving.

What is Carnevale?

Carnevale is a celebration that lasts approximately two weeks and ends on the Tuesday before Ash Wednesday or as some of us know it as Pancake Tuesday/Shrove Tuesday. It is mostly a time for children to dress in costumes and have rides around the towns of Italy throwing confetti. Unfortunately this year has again been cancelled, hopefully next year!

When did the Chiacchiere / Frappe originate?

They have an ancient tradition that probably dates back to that of the Roman Times when they were called Frictilia, these were sweets fried in pork fat that were also prepared during the Carnival period. They were produced in large quantities since they had to last for the entire period of Lent.

Unfortunately I have to be honest and say these Italian Frappe are fried and they taste great, nothing like indulging once in a while. Drizzled with melted chocolate, or dusted with powdered sugar or just throw all caution to the wind and go for both! Enjoy!

frappe in a black plate

frappe on a black plate

Italian Frappe / Sweet Fritters

Rosemary Molloy
Italian Frappe Sweet Fritters, a delicious fried or baked crunchy pastry, just in time for Carnivale. They are so tasty.
4.58 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 3 mins
Chilling Time 30 mins
Total Time 53 mins
Course Dessert, Snack
Cuisine Italian
Servings 4 servings
Calories 272 kcal

Ingredients
  

FOR THE FRAPPE

  • 1 ½ cups all purpose flour (195 grams)
  • 2 tablespoons sugar
  • 1 pinch salt
  • ¾ teaspoon baking powder
  • 1 large egg
  • 1 large egg yolk
  • 3 tablespoons butter

EXTRAS

  • 2-3 ounces Chocolate melted for drizzling (75 grams)
  • 2-3 tablespoons powdered / icing sugar for sprinkling

Instructions
 

  • In a medium-sized bowl or bowl of the food processor* whisk together flour, sugar, salt and baking powder, add the egg, egg yolk and butter, combine until the dough is almost combined. If making by hand then use a fork to combine.
  • Remove from the bowl/food processor place on lightly floured flat surface and knead to form a smooth compact dough (it should not be sticky). Wrap the dough in plastic and chill for 30 minutes in the fridge.
  • Remove from fridge and taking 1/4 of the dough at a time roll into a very thin rectangle or square, cut into approximately 2-3 inch sizes and fry in a pot of hot vegetable oil (approximately 2-3 inches (5-8 cm) of oil, temperature must reach 340-350F (170-175C) and try to stay at this temperature or they could burn). Fry until golden turning the frappe over while frying. Remove to drain and cool on a plate lined with paper towels. Sprinkle with powdered sugar or drizzle with melted chocolate. Enjoy!

*You could probably use a standing mixer with the flat beater attached.

    Notes

    If you prefer yours baked then place the strips on a parchment paper lined cookie sheet and bake in a 350F (180C) pre-heated oven for about 8-10 minutes. Let cool then dust with powdered sugar.
    Calorie count is before deep fried.

    Nutrition

    Calories: 272kcal
    Keyword chiacchiere recipe, Italian frappe, Italian fried pastry
    Tried this recipe?Let us know how it was!

     

     

     

     

     

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      Filed Under: Donuts & Pastries, Fall/Winter, Most Posts

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      1. G. says

        April 9, 2022 at 12:33 pm

        Hello are those calories a total sum of the whole batch or per serving?

        Reply
        • Rosemary says

          April 9, 2022 at 3:58 pm

          Hi G. the calories are per serving. 🙂

          Reply
      2. CAROL GILLESPIE says

        August 10, 2021 at 8:23 pm

        LOVE LOVE LOVE THESE! IN MY FAMILY WE CALLED THEM ‘EWANDE’, TRADITIONALLY TIED INTO A KNOT OR BOW AND VERY VERY POPULAR AT ITALIAN WEDDINGS AND EVERY HOLIDAY!! THEY ARE DELICIOUS!!!!!! YUMM..

        Reply
        • Rosemary says

          August 11, 2021 at 10:43 am

          Thanks Carol, glad you like them. Take care.

          Reply
      3. Lauren says

        February 14, 2021 at 4:11 am

        5 stars
        These look delicious!

        Reply
      4. DiDi says

        February 13, 2021 at 11:48 pm

        Since you mentioned the option to bake them, what about using an air fryer? I might give it a try!

        Reply
        • Rosemary says

          February 14, 2021 at 4:36 pm

          Hi Didi, oh I am sure an air fryer would work, let me know how it goes.

          Reply
      5. Pam says

        February 9, 2021 at 2:28 pm

        Can I fry these in lard?

        Reply
        • Rosemary says

          February 9, 2021 at 4:50 pm

          Hi Pam, yes apparently you can. It is suppose to be great for frying. Let me know how it goes.

          Reply
      6. Denise says

        February 7, 2021 at 11:05 pm

        Hi Rosemary. On February 5 I purchased you ebook on pasta. I went to open it today and it says it expired. I purchased it. Tried to email you but iPad wouldn’t send it.
        Do you have any idea where my ebook went? Thanks Denise Ryan

        Reply
        • Rosemary says

          February 8, 2021 at 8:27 am

          Hi Denise, I sent you an email.

          Reply
      7. Dee says

        April 18, 2019 at 3:58 am

        Discovered you blog about 2 months ago and absolutely love it. I can find all the treats our local bakeries and salumeria had growing up. I have made these and everyone loves them and they disappear in one day! I want to make them for a big family dinner but need to make them ahead a day or two. How do you recommend storing them? Thank you!

        Reply
        • Rosemary says

          April 18, 2019 at 4:40 pm

          Hi Dee, I would say try a day ahead and store them in a paper bag. Hope that helps.

          Reply
      8. Katlyn says

        March 31, 2018 at 1:45 am

        If baking these what temperature do you bake them and for how long?

        Reply
        • Rosemary says

          March 31, 2018 at 2:20 am

          Hi Katlyn I would say at 350F (180C) for approximately 10-15 minutes or until golden. Hope that helps. Happy Easter.

          Reply
      9. Lauren @ Lauren Caris Cooks says

        December 4, 2015 at 8:32 am

        We have these in Switzerland in the Autumn… they are SO addictive and one of my absolute FAVOURITE snacks. I will 100% be trying to make these!

        Reply
        • Rosemary says

          December 5, 2015 at 5:33 pm

          Hi Lauren, thanks and I know they are so good. Have a great weekend! 🙂

          Reply
      10. Leslie says

        January 29, 2015 at 3:51 am

        Those look SO good! I just experimented with frying at home a week or so ago, and the kids couldn’t get enough of it. No doubt they’d love these too. Thanks for sharing!

        Reply
      11. Veronica@downcakerylane says

        January 26, 2015 at 11:15 pm

        I’m making these this weekend with my daughter- she loves to make elephant ears at home…I think she’ll love these! Are they crispier than elephant ears? They look so good- but I’ll have to take an extra long walk that day 🙂

        Reply
        • Rose says

          January 27, 2015 at 10:05 am

          Hi Veronica, haha I had to google elephant ears because I have never heard of them and then I read fried dough and I realized that they actually make them here also, anyway frappe are really crispy. When my mother-in-law made “elephant ears” they were more chewy and really good. Hope your daughter likes them. Have a great day.

          Reply
      12. Diane P says

        January 26, 2015 at 1:23 am

        5 stars
        My family, from Calabria, calls these “cenci” or “chiacchiere”. I just made a large amount for Christmas. Even tho we don’t celebrate Carnivale here in the states, what a good excuse to make more now. It’s Canivale in Italy!!! Thanks for the post!

        Reply
        • Rose says

          January 27, 2015 at 9:29 am

          Hi Diane, I think every region in Italy has a different name for them, and yes good excuse, enjoy! Thanks for stopping by. Have a great day.

          Reply
      13. marisa2014 says

        January 25, 2015 at 9:08 pm

        Boy does this take me down memory lane. I remember my mamma making them but I believe she called them something else and they were a little different. I’m going to have to write to my cousin’s wife in Trieste and see if she remembers . Thank your for a memory jog. They really look scrumptious.

        Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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