Time: 45 minuti
Difficulty: Facile

Whether you call it gluten-free chatter, lies or frappe, there is always talk of a typical Carnival dessert and well known throughout Italy.
Features:
The chats are loved by adults and children, we find them on the tables of all those who love the carnival and traditions.
A dessert that has been handed down for centuries thanks to its easy and inexpensive recipe.
Over time it has been enriched with the various reinterpretations made to the basic recipe. Spread the dough, they are made in the form of strips slightly rounded at the edges and fried with plenty of oil and then put on absorbent paper to deprive them of excess oil and serve cold dusted with icing sugar.
historical notes:
According to historians the origin of the chatter dates back to Roman times, in that period they were made of sweets made of eggs and flour called "frictilia", which were fried in pork fat, and prepared by Roman women to celebrate the Saturnalia (festivities corresponding to our Carnival).
This cake was served to the crowd who went to the street to celebrate the carnival.
A second version of the story traces their name back to the Savoy Queen who wanted to chat but at some point she got hungry and called the court cook, Raffaele Esposito, to get a cake that could cheer her and her guests, He took his cue from that chat and gave the name of "chat" to the dessert just made.
Notes:
Now there are many recipes that are lying around, there are those who make them in the shape of knots or bows or even decided to make them stuffed, as if it were a bundle that contains something precious
 

Ingredients per 500g of product:
320 g Mix for cakes Fried Molino della Giovanna
40 g gluten-free powdered sugar
2 whole eggs
2 egg yolks
40 g corn seed oil 
10 g marsala
8 g yeast for sweets
a pinch of salt up
½ grated lemon
½ grated orange
For the fried food:
1 l of sunflower oil
gluten-free powdered sugar

Proceeding
Pour the mixture into a bowl, add 40 g of gluten-free powdered sugar, xanthan, eggs, butter at room temperature, marsala and a pinch of salt.
Mix everything with your hands until the ingredients are well blended. Line a baking sheet with baking paper and roll out the lemon and grated orange, toast in the oven 5 minutes at 150 degrees, remove from the oven and let cool a few minutes. Then add to the dough, knead well and cover the bowl with plastic wrap, let it rest in the fridge for an hour.
After the rest time sprinkle a pastry board with the mix, roll out the dough very thin with a rolling pin, so as to obtain a sheet of 1-2 mm thick, cut with the wheel festonata creating small rectangles and a hole in the center of each rectangle.
Place the strips thus obtained in plenty of hot oil but not boiling (170-180 degrees at most), turning them on both sides and being careful not to burn them; as soon as they become golden, remove them from the oil and place them to drain on a kitchen cloth.
When they become cold, place them on a serving plate and sprinkle with gluten-free powdered sugar. Serve.
To make the dough:
Pour the mix into a bowl and mix with a pinch of salt, cinnamon, yeast, icing sugar.
Now add the eggs and start to knead everything, add the oil and work with your hands or in a mixer until the ingredients are well blended. Form a compact ball.
Size and cooking process:
Sprinkle a pastry board with rice flour and corn, roll out the dough with the special machine for the dough very thin, so as to obtain a sheet of dough thickness of 1-2 mm, cut with the festooned wheel creating small rectangles and create a cut in the center of each rectangle.
Place the strips thus obtained in plenty of hot oil but not boiling (170-180  ), turning them often on both sides so as not to burn them. As soon as they become golden, remove from the oil and put to drain on a sheet of fried paper.
When they are cold serve on a serving plate sprinkled with icing sugar