Fried frappe are a classic Carnival sweet, here are some tips and advice if you want to try making them at home. The preparation is not difficult and only requires a few small precautions that will allow you to obtain a delicious dessert.

If you like Carnival sweets don’t forget to read the recipe

Difficulty: Very Easy
Cost: Very Affordable
Rest time: 30 Minutes
Preparation time: 5 Minutes
Portions: 6
Cooking methods: Frying
Cuisine: Italian
Seasonality: Carnival

269.55 Kcal

calories per serving

Info Close

Energy 269.55 (Kcal)
Carbohydrates 45.61 (g) of which sugars 6.98 (g)
Proteins 8.57 (g)
Fat 6.88 (g) of which saturated 3.79 (g)of which unsaturated 2.72 (g)
Fibers 1.22 (g)
Sodium 223.60 (mg)

Indicative values for a portion of 100 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 6 people

2 3/4 cups all-purpose flour
2 eggs
2 tbsps butter
1 tbsp sugar
1/2 tsp baking powder
to taste salt (pinch)
to taste powdered sugar (for dusting)
8 1/2 cups sunflower oil (for frying)

Tools

1 Pot (3 qt capacity)
1 Bowl
1 Mixer
1 Rolling pin

Procedure

The secret to good fried frappe lies in the dough and the frying, here are my tips and tricks to follow for perfect fried frappe!

Place the ingredients in the bowl and start mixing them together. If you have a mixer, the process is very quick, it takes just 5-6 minutes to obtain a basic dough ball.
If you don’t have a mixer, you can create a well, add the butter, egg, and sugar, and knead the dough until it becomes firm and elastic, very similar to homemade fresh pasta.
Let the dough rest for 30 minutes (it doesn’t need to be refrigerated) in a bowl covered with food wrap.
After the resting time, start rolling out the dough. To simplify, I used a pasta roller set to thickness 3, the dough needs to be thin and well rolled out.
Depending on recipes and taste, you can find different thicknesses ranging from 1/16 to 1/8 inch.
Note that at 1/16 inch the frappe will be crunchy and thin, while at 1/8 inch it will have more texture and the dough will be more present.
Given the dough’s elasticity, you can roll it all out and then start frying it. Be aware that the dough tends to shrink and puff up slightly, becoming thicker. I recommend frying the frappe almost instantly to minimize the rising effect.
Roll the dough into rectangular sheets and with the help of a fluted pastry wheel, give them the classic shape.
Trim the edges and create rectangles measuring 6 inches by 3 inches, and make one or two cuts in the center so that during cooking the frappe can open and allow the dough to expand.
Tip: Let’s start with the oil to use for frying; you can use various types of oil, for Carnival sweets I use sunflower oil.
However, Carnival sweets are often doughs with leavening agents, so cooking at 300-320°F is more than sufficient, sunflower oil doesn’t have an overpowering taste and the fried result is very dry.
Put the oil on the heat and test the temperature with some dough balls.
When the oil is at temperature, start frying. To avoid burns, I use a skimmer to submerge the frappe in the hot oil.
Advice: Don’t put all the frappe in the oil at once or you’ll lower the oil temperature, ruining the final result. I fry 3-4, maximum 5, frappe at once, and as soon as one is done, I add another.
Keep an eye on the frappe, they tend to brown quickly on the side immersed in the oil, while the top side remains quite pale. To turn the frappe to the other side, I use the skimmer to press on one side and rotate it.
The frappe are ready when they are puffed and evenly golden on both sides, in this way I don’t get burned and the frappe never come out of the hot oil.
The fried result should be dry, and the frappe should not be soaked in oil. For this reason, as soon as you remove them from the pot, let them dry on a sheet of absorbent paper.
Your fried frappe are ready!