Carnival frappe are crispy and flaky strips of fried dough. In each region of Italy, they have a different name, such as cenci in Tuscany, crostoli in Veneto, as well as chiacchiere, bugie, fiocchetti, and many other names. The basic dough of these delights is made of flour, sugar, eggs, butter, and an alcoholic part, which also varies from area to area, like grappa, wine, sambuca, vinsanto. They are sprinkled with powdered sugar or drizzled with alchermes or covered with honey or dark chocolate. Also available in a lactose-free version with extra virgin olive oil.
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients
- 2 1/2 cups all-purpose flour
- 1 egg
- 1/3 cup sugar
- 1/3 cup butter (or 3 1/2 tablespoons of extra virgin olive oil)
- 1/4 cup grappa (or white wine)
- 1 pinch salt
- 4 1/4 cups peanut oil (for frying)
- 1/4 cup powdered sugar (for decoration)
Tools
- 1 Bowl
- 1 Pastry board
- 1 Pasta machine
- 1 Pot
- 1 Slotted spoon
Steps
Add the egg with sugar and salt to a bowl.
Mix well with a whisk, then add the cold melted butter and grappa.
Blend the mixture well and start adding the flour.
Knead well until you obtain a smooth and homogeneous dough.
Let it rest for 30 minutes wrapped in plastic wrap.
Roll out strips of dough using the pasta machine until they are about 1/16 inch thick.
Cut strips about 2 inches wide with a fluted wheel.
Fry in peanut oil at 340°F.
Drain on paper towels.
Dust with powdered sugar.
Tips
They can be stored for 4-5 days in a pastry container.
The butter can be replaced with 3 1/2 tablespoons of extra virgin olive oil, while grappa can be replaced with white wine or prosecco.
The butter can be replaced with 3 1/2 tablespoons of extra virgin olive oil, while grappa can be replaced with white wine or prosecco.
The butter can be replaced with 3 1/2 tablespoons of extra virgin olive oil, while grappa can be replaced with white wine or prosecco.
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