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, 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!
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.
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 strip, then cut half or thirds.
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.
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!
Italian Frappe / Sweet Fritters
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!
Hi there. Can I use salted butter if it’s all I have?
Hi Audra, yes you can, I only use salted when I am in Italy because I can never find salted. Take care!
Love this recipe
Hi Agi, thanks so much. Take care!
Hello are those calories a total sum of the whole batch or per serving?
Hi G. the calories are per serving. 🙂
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..
Thanks Carol, glad you like them. Take care.
These look delicious!
Since you mentioned the option to bake them, what about using an air fryer? I might give it a try!
Hi Didi, oh I am sure an air fryer would work, let me know how it goes.
Can I fry these in lard?
Hi Pam, yes apparently you can. It is suppose to be great for frying. Let me know how it goes.
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
Hi Denise, I sent you an email.
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!
Hi Dee, I would say try a day ahead and store them in a paper bag. Hope that helps.
If baking these what temperature do you bake them and for how long?
Hi Katlyn I would say at 350F (180C) for approximately 10-15 minutes or until golden. Hope that helps. Happy Easter.
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!
Hi Lauren, thanks and I know they are so good. Have a great weekend! 🙂
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!
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 🙂
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.
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!
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.
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.