Crostoli

Crostoli are a typical Italian Carnival dessert, also known by other names depending on the region, such as chiacchiere, frappe, galani, sfrappole, etc. They are crispy fried sweets, often dusted with powdered sugar. Here is the recipe to make them:

Ingredients

• 300g flour
• 50g sugar
• 50g melted butter
• 2 eggs
• 1 tablespoon grappa (or rum, if you prefer)
• Grated zest of 1 lemon (or 1 orange)
• 1 pinch of salt
• Seed oil for frying (sufficient quantity)
• Powdered sugar for dusting (to taste)

Preparation

1. In a large bowl, sift the flour and add the sugar and salt.
2. Make a well in the center and add the eggs, melted butter, grated lemon zest, and the tablespoon of grappa or rum.
3. Knead well until you obtain a smooth and elastic dough. Work the dough for about 10 minutes. If necessary, add more flour to reach the desired consistency.
4. Cover the dough with a cloth and let it rest for about 30 minutes.
5. Roll out the dough with a rolling pin on a floured surface, trying to achieve a thickness of about 2-3 mm.
6. Cut the dough into strips or other shapes as desired, using a fluted wheel or a knife, and make small cuts inside each piece so that they don’t puff up too much during frying.
7. Heat the seed oil in a wide pan and when it has reached the right temperature (about 180 °C), fry the crostoli a few at a time, until they become golden and crispy.
8. Drain them from the oil with a slotted spoon and place them on absorbent paper to remove excess oil.
9. When still warm, dust the crostoli with plenty of powdered sugar.

Trivia

Crostoli have a great tradition during Carnival time, but they are so good that in many Italian regions they are consumed all year round. A legend says that the name “chiacchiere” derives from the crunchy noise they make when eaten, which resembles the chatter of people at a party.