It's getting closer to Carnival time and the first thing that comes to my mind about it is eating sfrappole! :D

Sfrappole are one of the most popular foods eaten during the Carnival period in Italy.
The only problem about them is that they are called with different names depending on the region (or even the city) you are in! I think that chiacchiere and sfrappole are the most common names, but honestly I don't know all the others. We just call them sfrappole where I live so I will call them this way.
Thanks to Wikipedia, I've found out that they are also known as "angel wings" in English, but I'm not sure if I should trust it or not...I bet you know it better than me! :)

They are sweet, but not too much, they are crispy and although they are fried, they have a very delicate taste that everybody loves! They are also very simple and fast to make so I recommend you to try this recipe if you can.
You can eat them as a dessert or as a snack...I even eat them for breakfast :D

I admit it: sfrappole are my favorite thing about Carnival...I wish I could eat them all year long!!

Step 1: Ingredients

This is a dose for 2 eggs. I didn't count how many sfrappole turned out, but I can tell you that all the ones you see in the first two pictures of step 8 are the ones I made with this quantity:
  • 2 eggs
  • 2 tbsp of powdered sugar
  • 1 tbsp of butter
  • 2 tsp of rum
  • flour - as much as you need to form the dough
  • 500gr (17.63 ounces) of lard - for frying!
<p>Ecco, le sfrappole sono una di quelle cose per cui riesco a vaporizzare in un nanosecondo tutti i miei principi di alimentazione sana.</p><p>Ne mangerei finch&eacute; ne esistono.</p>
<p>hahaha non dirlo a me!! Sto realizzando che le mie ricette sono antagoniste delle tue...rischio di inciccionirti i followers se cliccano sul mio profilo! :D</p>
<p>Come scrivo in tutti i miei ible... l'EQUILIBRIO &egrave; sempre la chiave di tutto!</p><p>Quindi, un po' si sta sani, un po' ci si inciccionisce XD</p>
<p>I don't have a pasta machine, but when making my mini pies, I roll the dough with a 1 inch PVC pipe or a marble rolling pin. Look at my pies at <a href="https://www.instructables.com/id/Baked-not-Fried-Pies/" rel="nofollow">https://www.instructables.com/id/Baked-not-Fried-Pi...</a></p><p>I am going to try this. Thanks for sharing.</p>
<p>Oh yes, you can definitely use a rolling pin as well...before pasta machines were invented, everybody used rolling pins so it's even better! :D</p><p>Please share a photo if you make them! :) Have fun!</p>
<p>My grandmother used to make these in Poland around Easter holidays. We call them &quot;Faworki&quot; pronounced (Favorkey) Different shape but just as delicious. She used lard but I personally prefer to fry them in clarified butter. Yum. </p>
<p>This is really interesting! It's amazing to think that they are known in so many places, yet all of them call them with different names :)</p>
<p>here in Milan they're called chiacchiere but my mom (she's from Treviso, near Venice) uses the word &quot;crostoli&quot; (means crusty in her dialect)</p>
<p>Oh yes, I heard about that word too, thanks! :)</p>
These are also called &quot;lattughe&quot; in the north and &quot;frappe&quot; south of Rome.
<p>actually they are called &quot;frappe&quot; or &quot;sfrappe&quot; in all the center italy, from west to east, i.e. from Rome to Ancona, and they are served with <a href="http://en.wikipedia.org/wiki/Alchermes" rel="nofollow">alkermes</a> liqueur or powdered sugar</p>
<p>This is good to know, I knew about frappe, but never heard of lattughe before...the only lattuga I know is lettuce :D</p>
These sound delicious!
<p>Oh yes, thank you! :)</p>
<p>They look delicious!</p>
<p>Thank you Emily!! :)</p>
I don't know how far across the north they use tge name lattughe but it's def used in Brescua and Bergamo...cuz it looks like lettuce leaves I guess.
And here in Rome I found some with dark chocolate drizzled on them instead if the powdered sugar.
<p>Definitely going to make these! Think I have the same pasta machine.. Is that the Atlas 150? </p>
<p>It is!! I won the new one in the Italian food contest and I was suprised to see that it was the exact same pasta machine that I had (and still have), except that it's <strong>much</strong> newer and doesn't creak :D</p>
<p>Such a great machine! </p>
<p>Love the bow shaped ones! and my goodness... they look sooo tasty and crunchy! I've never had any sfrappole before but I'll have to make some very soon :)</p>
<p>Thank you so much Muhaiminah, let me know how they turn out! :) For some reasons, making them bow shaped reminded me of your super cute satin bows!!</p>
<p>You're welcome! that's so sweet! </p><p>I'll let you know and will post a picture for sure :)</p>
My ex wife's italian grandma who spoke no english called them buccia's or liars cookies.
<p>Right, &quot;bugie&quot; (lies) is another regional name :)</p>
<p>Oh yes, I heard of bugie! It's amazing how many names they have...I bet these are not even half of them :D</p>
<p>Sfrappole? Always called them Chiacchiere! :-) </p>
<p>I've never called them chiacchiere before actually, but I know it's a common name!</p>
<p>wow..!!they look so crispy and delicious.. :D</p>
<p>They really are! Thank you Faiza! :)</p>
<p>My mother made those a few times and <br>she's Croatian. Guess its a common celebration pastry in the <br>Mediterranean area. </p><p>Thanks for sharing. :)</p>
<p>Also if your too lazy to do it the right way or in a hurry you can use egg roll casings as a substitute. Then just fry them up as usual and add your sugar est. :)</p>
<p>Oh, I didn't know about that, thank you!! I'd be curious to see the Croatian version :)</p>
<p>Linda this looks mmmmm tempting, will go really well with coffee. </p>
<p>I've never tasted them with coffee, but yes, this is one of those things that you can't get tired of eating :D</p>

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