Instructions:
Prepare the Dough:
In a large bowl, combine the flour, sugar, and a pinch of salt.
Create a well in the center and add the eggs, softened butter, white wine, vanilla extract, and lemon zest.
Mix together until a shaggy dough forms.
Transfer to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Roll Out the Dough:
Divide the dough into four portions.
Using a rolling pin or pasta machine, roll each portion as thinly as possible, aiming for a thickness of about 1-2mm.
Cut the rolled dough into strips approximately 5cm wide and 10cm long.
Make a small slit in the center of each strip and pull one end through to form a twist.
Fry the Chiacchiere:
Heat vegetable oil in a deep fryer or large pot to 170°C (340°F).
Fry the Chiacchiere in batches, turning them until golden brown and puffed, about 2-3 minutes per batch.
Remove with a slotted spoon and drain on paper towels.
Serve:
Once cooled, dust generously with powdered sugar.
Variations and Tips:
Flavor Enhancements: Add a teaspoon of cocoa powder to the dough for a chocolatey twist.
Baking Option: For a lighter version, bake the Chiacchiere at 180°C (350°F) for 10-12 minutes until golden.
Storage: Store in an airtight container at room temperature for up to a week.
Dietary Substitutions:
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Dairy-Free: Replace butter with a non-dairy alternative like margarine.
