Home / Recipes / Desserts / Donuts & Pastries / Italian Frappe – Sweet Fritters

Italian Frappe – Sweet Fritters

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.

fried frappe on a paper towel lined plate

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.

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 Carnevale. They are so tasty.
Prep Time 20 minutes
Cook Time 3 minutes
Chilling Time 30 minutes
Total Time 53 minutes
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
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    29 Comments

    1. 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..

    2. 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 wouldnโ€™t send it.
      Do you have any idea where my ebook went? Thanks Denise Ryan

    3. 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!

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

    4. 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!

    5. Those look SO good! I just experimented with frying at home a week or so ago, and the kids couldnโ€™t get enough of it. No doubt theyโ€™d love these too. Thanks for sharing!

    6. 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 ๐Ÿ™‚

      1. 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.

    7. 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!

      1. 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.

    8. 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.

    4.84 from 18 votes (15 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.