The Carnival frappe are one of the desserts that immediately take me back to my childhood. The frappe recipe I make every year is my mom’s: simple, quick, and without butter. A light dough, lemon-scented, that puffs up when fried and melts in your mouth. Absolutely a must try!
In my house, Carnival also smells of soft Krapfen, Ricotta Castagnole, and my Cream Bombs, all recipes already on the idolcidisusy blog on Giallo Zafferano that I prepare every year along with the frappe.
The frappe, known all over Italy by different names such as chiacchiere, cenci, or bugie, are a timeless classic. I prepare them fried, as tradition dictates, but I also explain how to bake them.
See you soon, Susy
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- Difficulty: Very easy
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Energy 303.51 (Kcal)
- Carbohydrates 7.73 (g) of which sugars 1.71 (g)
- Proteins 1.39 (g)
- Fat 30.27 (g) of which saturated 3.22 (g)of which unsaturated 25.69 (g)
- Fibers 0.31 (g)
- Sodium 15.46 (mg)
Indicative values for a portion of 18 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 the frappe
- 2 1/2 cups all-purpose flour
- 2 eggs
- 3 tbsps sugar
- 2 tbsps sunflower oil
- Half shot glass grappa
- 1 tbsp milk
- Half packet baking powder
- 1 lemon zest (grated)
- 1 pinch salt
- 4 cups sunflower oil
- powdered sugar (to taste)
Useful Tools
- Pan – non-stick
- Paper towels for frying
- Slotted spoon
How to Prepare the Carnival Frappe
Place the flour in a mound on a work surface with a pinch of salt. In the center, add eggs, sugar, oil, grappa, milk, baking powder, and lemon zest.
Start mixing with a fork and then knead by hand until you get a smooth and elastic dough. Cover it with a cloth and let it rest for 30 minutes.
After resting, roll out the dough with a rolling pin until you get a thin sheet about 1/8 inch thick. The thinner the dough, the lighter and crispier the frappe will be.
Using a fluted cutter, cut strips and fry them in abundant sunflower oil at 356°F. It only takes a few seconds per side: they should puff up and turn golden without darkening too much.
Drain them with a slotted spoon and transfer them to paper towels. Once cool, dust them generously with powdered sugar.
If you prefer a lighter version, you can bake the Carnival frappe.
Lay the strips on a baking sheet lined with parchment paper and bake in a preheated static oven at 356°F for about 15 minutes. They should become slightly golden.
The result will be more delicate and less crispy than the fried version, but still very good.
Storage and Useful Tips
The Carnival frappe can be stored for 2–3 days in a tightly closed container, away from humidity.
Useful tips:
For a gluten-free version, you can use a mix of gluten-free flours for desserts, adding a teaspoon of xanthan gum to improve elasticity.
For a freshness effect, you can also add a teaspoon of lemon juice to the dough.
If you don’t have grappa, you can use rum, marsala, or limoncello.
Always roll the dough very thin: it’s the secret to light and crispy frappe.
