Traditional Carnival fritters: Frappe, Crostoli, Chiacchiere…

Frappe, Chiacchiere, Crostoli etc…. call these sweet Carnival fritters as you prefer, but follow our recipe which is the best in the world! And even if it’s Carnival, we are not kidding!

Carnival Fritters


  • 250g all-purpose flour
  • 35g butter
  • 1 small egg yolk
  • 20g caster sugar
  • 1 pinch of salt
  • 75-80ml white wine
  • 75-80ml grappa
  • 1 ts baking powder
  • vanilla powder to taste (or vanilla extract)
  • oil to fry


  • Pour out the flour onto a flat work surface. Make a hole in the center and add the other ingredients in the center, except for the wine and grappa. Gradually add them as you begin to knead the dough.
  • Using your hands, or an electric mixer, knead the dough until it is smooth, then cover in plastic wrap, and let rest for 15 minutes.
  • Then divide the dough into pieces and roll out the dough using a rolling pin or pasta machine to a thinner setting. Use a knife or pasta cutter to cut out stripes (about 6x5cm), or whatever shape you prefer.
  • Fry the dough in peanut oil. Once golden, remove the fritters using a slotted spoon and place them on parchment paper.
  • Dust the fritters with icing sugar. The chiacchiere can be served immediately or stored for a couple of days.

13 thoughts on “Traditional Carnival fritters: Frappe, Crostoli, Chiacchiere…

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  1. They look perfect..look at those bubbles! I struggled to find peanut oil in Copenhagen. I used sunflowers ….but not the same taste! Where did you get yours? Thanks


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