The frappe recipe my grandmother taught me: light, crispy, and so good you can’t stop at just one.
The Carnival frappe, also known as chiacchiere, are one of those desserts that immediately evoke a sense of celebration, family, and afternoons spent in the kitchen. I make them every year along with spoonable castagnole, because to me, Carnival isn’t complete without this delicious and aromatic duo.
There are countless recipes for frappe, as well as names by which they are known throughout Italy. Today, however, I want to share with you my tried-and-true recipe, the one my grandmother taught me and that all my friends have enthusiastically approved: light, fragrant, and super crispy frappe.
This is a simple dessert made with just a few ingredients, but capable of delivering truly special results. They are perfect to enjoy after a meal, as a snack, or to serve when you want to indulge in something tasty and homemade.
My frappe are strictly fried, but with a quick and light frying that makes them dry, thin, and so crispy that few will realize they aren’t baked. The secret? It’s all about the thickness of the dough and the right oil temperature.
For those who love kneading and preparing their own homemade desserts, I also remind you
- Difficulty: Easy
- Cost: Economic
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Carnival
- Energy 1,436.09 (Kcal)
- Carbohydrates 53.20 (g) of which sugars 8.71 (g)
- Proteins 7.77 (g)
- Fat 131.54 (g) of which saturated 20.05 (g)of which unsaturated 106.72 (g)
- Fibers 1.42 (g)
- Sodium 11.55 (mg)
Indicative values for a portion of 130 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 Dough
The ingredients for frappe are simple, the important thing is to add a bit of pure food-grade alcohol to ensure your frappe are fragrant. If you don’t have pure alcohol at home, you can replace it with a strong liquor like grappa or vodka.
- 4 cups all-purpose flour
- 1 egg
- 1 tbsp sugar
- cup dry white wine
- 2 tbsps lard
- as needed lemon zest
- 1 shot glass pure alcohol (or grappa)
- 1 tsp baking powder
- 4 cups vegetable oil (for frying)
- as needed vanilla powdered sugar (for dusting the frappe)
Tools
I prepare the dough by hand, but you can also use a stand mixer with a paddle attachment to make the work faster.
To roll out the dough, I use my “Nonna Papera“, the classic manual pasta machine, using only the roller to get a thin and light sheet.
To cut the frappe into strips and make them more attractive, I recommend using a fluted pastry wheel, so they’ll have the typical wavy edge.
- Stand Mixer
- Pasta Machine
- Fluted Pastry Wheel
🥣 Procedure – Carnival Frappe
1️⃣ Prepare the Dough
Place the flour in a mound on a work surface or put it in the stand mixer with a paddle attachment.
Add the whole egg, the tablespoon of sugar, and gradually all the other ingredients following the indicated order.
Work until you obtain a soft, fragrant dough similar to fresh pasta, not sticky.
2️⃣ Roll and Cut the Frappe
Roll out the dough with a rolling pin or use a pasta machine, aiming for a thickness of about 1/16 inch.
The frappe need to be very thin.
Cut the sheet into strips using a fluted pastry wheel to achieve the classic wavy edge.3️⃣ Fry and Serve
Fry the frappe in plenty of hot oil until they turn golden and light.
Drain them on absorbent paper and let them cool.
Once they’re cool, dust them with vanilla powdered sugar and enjoy their crunchiness.
💛 Aunt Debby’s Tips
The frappe turn out perfectly if the sheet is very thin: the more you roll it, the more they’ll puff up and become light and crispy during frying.
If you want an even more intense aroma, you can add a bit of grated lemon or orange zest to the dough.
Fry a few at a time, so the oil stays at the right temperature and the frappe don’t darken too much.
They keep well for 2–3 days in a tin box, away from humidity.
🎉 Conclusion
Carnival frappe are one of those desserts that fill the house with fragrance and instantly evoke a festive atmosphere.
Make them for a family snack or to bring to the table with friends: you can’t stop at just one, Aunt Debby promises 💛
Can the frappe be made in advance?
Yes, you can make them the day before. Store them in a tin box or airtight container, away from humidity, so they’ll remain crispy for 2–3 days.
Why don’t my frappe form bubbles?
Bubbles form when the sheet is very thin and the oil is at the right temperature. Roll the dough as thin as possible (about 1/16 inch or less) and fry a few at a time, so the oil doesn’t cool down.
