Carnival Frappe: a traditional Abruzzo recipe, crisp and crunchy.
Carnival frappe are one of the most beloved fried sweets of the Carnival season.
In Abruzzo they represent a real family tradition, although this recipe is prepared in many Italian regions with different names: chiacchiere, bugie, cenci, crostoli.
The name changes… but not the deliciousness.
At a glance, frappe look the same: thin golden sheets, light and dusted with powdered sugar.
In reality, each recipe has its small variations in ingredients and proportions.
Some add a splash of liqueur, others prefer butter instead of oil in the dough, some roll them paper-thin while others like them slightly thicker.
I make homemade frappe every year for my family; it has become a little ritual: mix simple ingredients like flour, eggs, and sugar, roll out the dough and cut irregular strips that, once immersed in hot oil, puff up forming those characteristic crunchy bubbles.
Yes, my children especially wait for them enthusiastically; they disappear very fast!
Making frappe is simpler than you think: after working the dough until smooth and elastic, let it rest, roll it very thin and cut it with a fluted pastry wheel.
Fry quickly in oil that is hot but not smoking to obtain golden, dry, crisp frappe.
A generous dusting of powdered sugar completes the result.
The Carnival period is perfect for bringing these traditional sweets to the table.
Abruzzese frappe are ideal for an afternoon snack with the family, for a Carnival party or simply to enjoy a homemade sweet moment.
If you are looking for a simple, genuine crunchy frappe recipe, this is the right one. Making them is a way to rediscover old flavors and share a sweet that smells of tradition.
Now is the right time: let’s get to work and bring all the taste of Carnival to the table. 🎭✨
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Calories about 300 per person