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Crispy, paper-thin fried pastry strips dusted with sugar are Italy's most iconic Carnival sweet. These mediterranean treats are a family tradition celebrated across every Italian region.
In a large bowl, whisk together the flour, granulated sugar, salt, and lemon zest until evenly combined.
Add the eggs, melted butter, white wine, and vanilla extract to the dry ingredients. Mix until a rough dough forms, then knead on the counter for 8–10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
Divide dough into four portions. Using a rolling pin or pasta machine, roll each piece into paper-thin sheets (about 1/16-inch thick). Cut into strips about 1x4 inches, and make one or two slits in the center of each strip for even cooking.
In a wide, deep pan, heat vegetable oil to 340°F (medium-high heat). Fry chiacchiere in batches, 30–45 seconds per side, turning once, until golden and crisp but not browned.
Remove with a slotted spoon and drain on a paper towel-lined tray. When slightly cooled, dust generously with powdered sugar before serving.
