Image: Paperblog.frI want to introduce you to my newest obsession, chichi fregi.

I know what you're thinking. Who or what on earth is chichi fregi?

Let me tell you.

Sort of like a churro but with an (arguably) cuter name, Chichifregi is defined by Glenn and Laura Halpin Rinsky's The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional as "A small fluted fritter made from yeast dough, deep-fried and rolled in sugar; a popular French street snack."

Or, as I translated from this web page (I love the slightly odd translation), they are "large donuts Provence, traditionally long and swollen, sweet and flavored with olive oil and orange blossom water. In Provence, they are tasted at fairs, at carnivals, and in the streets."

Based on some online sleuthing it seems that the chichi fregi is often served in a circle or spiral form.

It seems that the name has something to do with Garbanzo beans (chickpeas). Starting with the Latin cicer, we go to the French "chiche", referring to chickpeas, which at one time were a key ingredient in the dough made to make the fritters.

Either way, a sweet new friend for you to enjoy.

Find recipes for it here and here.