How to prepare the real Italian recipe of Carnival Fritters or “Frappe”
Frappe, Chiacchiere or Lies are quite delicious, many names for those simple thin fried dough strips, typical during Carnival time in Italy, over February. Very ancient Roman tradition. Slightly different in every region. In Italy, Frappe are crispy and light as air when you bite into them. Enjoy with family and friends. If you start, you can’t stop eating. Happy Carnival!
Ingredients (40 Frappe)
- 500 grams Flour (3 full cups)
- 4 tablespoons (70 grams) Sugar (do not add too much sugar or they burn when you fry)
- Butter 50 gr.
- ¾ teaspoon (5 grams) Baking Powder like Pane Angeli
- 3 Eggs
- 1 Vanilla bean or “Vanillina” powder
- 2 tablespoons (25 grams) Butter diced, at room temperature
- 1 pinch Salt
- Rhum or Grappa 30 gr
- Oil to fry
- TOPPING: powdered sugar for sprinkling
Preparation
- In a medium-sized bowl whisk together the flour, sugar, salt, baking powder and vanilla. Add to a food processor, or mix manually, then add the eggs together with the butter, combine till the dough comes together.
- Remove from the food processor and leave on a floured surface and knead until the dough becomes smooth (should not be a sticky dough). Wrap in plastic and let rest at least 30 minutes in the refrigerator.
- Remove from fridge and taking ¼ of the dough at a time roll into a very thin strip. It is weighed and rolled in a pasta machine as you would do with pasta dough. Then cut into strips with a fancy edged pastry cutter, cut into approximately 2-3 inch sizes and fry in a pot of hot vegetable oil for frying (approximately 2 inches of oil, the temperature must reach 170° and stay at this temperature, no higher or dough will burn). Fry until frappe becomes golden turning them over once at the mid-cooking time while frying.
- Remove to drain and cool on a plate lined with kitchen paper towels. Sprinkle with powdered sugar. Consume fresh. Enjoy as soon as ready!
TIP: for a light version you can also bake the Frappe. Will be a very nice healthier option. But traditionally Frappe are the best if fried!
Posted by Nicoletta and Tiziana
