Carnival frappe are the iconic sweets of the festivities all over Italy. Known by many different names depending on the region, these golden, crispy sheets are a must on tables this time of year. In this vegetarian recipe passed down from my grandmother, the dough is enriched with a touch of grappa that makes them irresistibly bubbly and incredibly light. Making Carnival frappe at home requires a bit of patience in rolling out the dough, but the result is a fragrant sweet perfect for sharing during the festivities. Serving these frappe means celebrating natural cooking with the warmth of family memories.
If you’re looking for other recipes for Carnival days, try the Venetian Fritters with Apples or the Carnival Fritters. You can also try the Large Fritters to Fill or the Nutella Ravioli, or even the Simple Castagnole.
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OTHER FRIED SWEETS
- Difficulty: Easy
- Cost: Affordable
- Rest time: 20 Minutes
- Preparation time: 1 Hour 30 Minutes
- Portions: 15
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Making Carnival Frappe
- 4 1/2 cups All-purpose flour
- 2 Eggs
- 3/4 cup Water
- 2 tbsps Grappa
- 3 tbsps Sugar
- 2 tbsps Butter
- 1 pinch Salt
Tools
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- Bowl
- Pasta Machine
Making Carnival Frappe
Start by kneading the flour with the water, grappa, eggs, sugar, pinch of salt, and softened butter. Work the mixture energetically until you obtain a smooth and homogeneous dough. Wrap it in plastic wrap and let it rest for 20 minutes: this rest is crucial to make the dough elastic and easy to roll out for your Carnival frappe.
After resting, it’s time for the crucial step: rolling out the dough. It must be as thin as possible! I use the pasta machine (commonly known as the nonna papera) at the thinnest setting because it’s challenging to achieve that transparency by hand, which makes the Carnival sweet so special. Once rolled out, use a pastry wheel to cut diamonds or rectangles, making two central incisions on each.
Heat plenty of hot oil in a large pan. Fry the frappe a few at a time to keep control of the cooking, which will only take a few minutes. When they are golden and full of bubbles, drain them on paper towels.
Here’s the magic touch: to make the Carnival frappe even crispier and lighter, put them in the warm but turned-off oven for about ten minutes. This will remove any residual moisture. Finally, after dusting them with plenty of powdered sugar, they are ready to be enjoyed.
Tips for a Perfect Result
Thin Sheet: The sheet is ready when you can almost see through it; only then will the frappe become crispy and light.
Oil Temperature: Make sure the oil is hot (about 350°F) to prevent the sweets from soaking, keeping your natural cooking light.
Oven Step: Don’t skip the rest in the turned-off oven; it’s grandma’s secret for crunchiness that lasts for days.
Delicious Variations
Orange or Lemon Aroma: You can add grated peel to the dough for a very pleasant citrus note.
Alcohol-Free: If you prefer not to use grappa, you can replace it with chilled sparkling water to maintain crispiness.
Chocolate: Once cooled, you can decorate the frappe with melted dark chocolate drizzles.
Storage
In a Tin Box: They keep perfectly for a week, maintaining all their original fragrance.
No Plastic: Avoid plastic bags which would make them soft and rubbery; always prefer paper or tin.
Now It’s Your Turn!
Have you ever tried making Carnival frappe with a pasta machine? It’s the perfect trick to get that typical lightness of grandma’s recipe.
If you decide to make them, take a photo and post it on social media tagging me: I love seeing your mountains of sugary treats! Leave me a comment to tell me what you call them in your city.
Frequently Asked Questions (FAQ)
Why is grappa added to the dough?
Alcohol evaporates quickly during frying, creating air bubbles that make the dough light and crispy.
Can I prepare the dough the day before?
Yes, you can leave it in the fridge wrapped in plastic wrap, but remember to bring it to room temperature before rolling it out.
What oil is best for frying?
Peanut oil is ideal for its neutral flavor and excellent resistance to high temperatures.
