Chiacchiere / Italian Fritter

2018/02/09 - Written by Jenny Galati
Chiacchere Holiday cookies Italian cookies

     

SHARE THIS ARTICLE

Makes approximately 6 dozen cookies

Ingredients:

• 6 eggs (room temperature)

• 6 tbsp olive oil (plus additional olive oil for frying)

• 6 tbsp sugar

• 2 cups flour (plus additional flour for kneading)

• 2 tsp baking powder

• ¼ oz of your favourite liqueur (rum, anisette, grappa, sambuca, limoncello)

• Powdered sugar for dusting

Instructions:

Put the eggs, olive oil, liqueur and sugar in a bowl and beat well. Gradually add the flour and baking powder to make soft and sticky dough.

Knead the dough with the addition of some flour until it is smooth and elastic. Form the dough into a ball, and allow to sit in the refrigerator for at least 30 minutes (or overnight if possible).

Take the refrigerated dough and roll it out to about a 1/8 to a ¼ inch with a rolling pin. Cut the dough into strips using a knife or pastry tool, about 1 inch wide and 6 inches long, and shape them into bows.

Half fill a deep pot or frying pan with olive oil. When the oil is hot, add the bows and deep fry them on both sides until they are golden brown. Drain them on paper towel and sprinkle them with icing sugar. To keep them crispy, store them in a paper bag.

SHARE THIS ARTICLE
COMMENT ON THIS ARTICLE

 

See all Recipes >>

 

JOIN OUR NEWSLETTER
Receive weekly giveaways and updates from
our blogs and premium online content.