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Ingredients

200 g Mulino Marello white rice flour 

2 eggs

30 g sugar

20 g grappa

20 g sunflower seed oil

50 g potato starch

1 lemon grated zest

1 generous teaspoon of baking powder

seed oil for frying

Procedure

In a bowl, mix the eggs and granulated sugar with a fork. Add the oil, grappa, grated lemon zest and finally the powders. A little at a time, add the rice flour with the starch and the yeast, kneading to mix the mixture and create a very elastic and smooth dough. Wrap the dough in cling film. Take half the dough, place it on a sheet of baking paper dusted with rice flour and, using a rolling pin, roll it out until you obtain a very thin sheet. Cut out rectangles with a serrated wheel, make a central incision on each rectangle and, with your fingers, slightly separate the cut parts. Knead the remaining dough in the same way, taking care to always keep the dough well covered while forming the chiacchiere. Heat the frying oil in a pan with high sides and, when the oil is hot, fry the chiacchiere a few at a time.

To understand if the oil is at the right temperature, just do the toothpick test. Dip a wooden toothpick into the oil and when bubbles start to form around it, it means that the oil has reached the perfect temperature, around 170°. To obtain crispy and perfect chiacchiere, just fry them a few at a time, so as not to lower the temperature of the oil. Once cooked, place the chiacchiere on absorbent paper, let them cool and dust them with icing sugar.