Carnival is an ancient festival that originated as a rural celebration to mark the end of winter and the approach of spring. With Christianity, it changed meaning but remained a European festival. In every city, we have masks, floats, and in the kitchen, we find all kinds of fried treats that may have different names but are almost always the same, and then fritters, doughnuts, zeppole, and chiacchiere. In this recipe, for a change, I tried to combine two dough sheets, and the result was great. Here is the recipe for my Two-Tone Carnival Frappe, prepare the ingredients and join me in the kitchen . . .
Recipe dated 21/02/2019 updated
Also read
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 407.49 (Kcal)
- Carbohydrates 43.52 (g) of which sugars 8.89 (g)
- Proteins 7.91 (g)
- Fat 23.07 (g) of which saturated 6.46 (g)of which unsaturated 15.47 (g)
- Fibers 2.37 (g)
- Sodium 154.62 (mg)
Indicative values for a portion of 85 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
- 1 1/4 cups all-purpose flour
- 1 1/2 tbsps sugar
- 1 tbsp butter (soft)
- 1 egg (medium)
- 1 1/2 tsp lemon zest (grated)
- 1 pinch salt
- 2 tsps grappa
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tbsp butter (soft)
- 1 1/2 tbsps sugar
- 1 egg (medium)
- 1 1/2 tsp lemon zest (grated)
- 1 pinch salt
- 1 tbsp grappa
- 1 quart peanut oil
- 2 tbsps powdered sugar
Tools
This recipe includes IconA Affiliate Links
- Work surface
- Pasta machine
- Absorbent paper
- Fluted pastry wheel
- Kitchen scale
Steps
Pour the sifted flour onto the work surface, crack the egg in the center and add the sugar, grated lemon zest, butter, a pinch of salt, and grappa. Begin to knead until a dough ball forms. Wrap it in plastic wrap and let it rest 1 hour in a cool place.
Same procedure, adding sifted cocoa. Once all the other ingredients are combined, knead well, form a dough ball, wrap it in plastic wrap, and let it rest 1 hour in a cool place.
Take the dough balls and start rolling out the dough. Start from the first notch to the third to last, first with the light dough and then with the dark one. Lay them on the work surface layered and pass them through the roller to the second to last notch.
With the fluted pastry wheel, cut rectangles and also make two cuts in the middle. Heat the oil to temperature (always do the stick test, if it sizzles it’s ready). Form knots with the frappe and immerse them in the oil, moving them with tongs, this will create more bubbles. A few seconds and turn them immediately, they should not color too much. Place them on a tray covered with absorbent paper and once cool, sprinkle with powdered sugar.
Storage
The Two-Tone Carnival Frappe keeps well for a few days in a cool and dry place.
FAQs
Can the grappa be replaced with something non-alcoholic, having children?
The grappa evaporates during cooking so it can be safely given to children. The alcohol content is the ingredient that forms the famous bubbles.
