Frappe or Chiacchiere made at home, to sweeten our Carnival along with the recipe for spoon castagnole. There are many variants and names for frappe, but I want to share my tried-and-true recipe that will give you very crispy and light frappe.
It’s a simple dessert made with few ingredients but with a unique taste. A crispy and delightful dessert, perfect as a post-meal treat or an afternoon snack. A unique dessert that, unfortunately, we eat too little during the year.
This recipe was passed down to me by my grandmother, and all my friends who tried it had no doubts: these frappe are amazing.
They are strictly fried, but I assure you that few will notice because it is a quick frying process that, being very thin, makes them crunchy and keeps them dry.
For those who love kneading and making their own desserts at home, I also recommend
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 1,437.47 (Kcal)
- Carbohydrates 53.29 (g) of which sugars 8.71 (g)
- Proteins 7.97 (g)
- Fat 131.58 (g) of which saturated 20.05 (g)of which unsaturated 106.74 (g)
- Fibers 1.55 (g)
- Sodium 11.81 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Dough
The ingredients for the frappe are simple; the key is to add a bit of pure food-grade alcohol to ensure crispiness. If you don’t have pure alcohol at home, you can substitute with a strong liquor like grappa or vodka.
- 4 cups all-purpose flour
- 1 egg
- 1 tbsp sugar
- 3/4 cup dry white wine
- 2 tbsps lard
- to taste lemon zest
- 1 shot pure alcohol (or grappa)
- 1 tsp baking powder
- 1 liter vegetable oil (for frying)
- to taste vanilla powdered sugar (for dusting the frappe)
Tools
- Stand Mixer
- Pasta Machine
- Pastry Wheel
Typically, I make the dough by hand, but you can use the stand mixer with a flat beater attachment.
For rolling out the dough, I use the “nonna papera” or the pasta machine, using only the sheet maker.
To cut them into strips and make them prettier, I recommend using the pastry wheel.
PREPARATION
Pour the flour in a mound on a work surface or insert it into the stand mixer with a flat beater attachment.
Add the whole egg, the tablespoon of sugar, and gradually the rest of the ingredients in the described order.
You’ll get a dough similar to fresh pasta, non-sticky but soft.
Roll out the dough by hand with a rolling pin or simplify it by using the pasta machine to a thickness of about 1/12 inch.
The frappe should be quite thin.
Cut the dough into strips and fry the frappe in plenty of oil.
Drain the frappe on absorbent paper and let them cool.
When the frappe are cooled, sprinkle them with vanilla powdered sugar and enjoy!!!
Notes
The frappe keep well for several days if stored covered in boxes with a lid or sealed with plastic wrap. My advice, if you decide to store them, is to dust them with powdered sugar just before serving. You can also coat them with a bit of melted dark chocolate to make them even more delicious.
If you liked the recipe or if you have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram, and X.
