Carnival frappe, a delicious dessert made of many crispy sheets, fried and dusted with plenty of powdered sugar. The frappe are the essential traditional treat prepared during the Carnival period along with the fantastic castagnole. Depending on the region where they are made, they take a different name; in Rome we call them Frappe, in Tuscany Cenci, in Piedmont Bugie, and in Veneto crostoli, but the result is always more or less the same, of course with their own tricks to make them nice and crispy with bubbles. To make the Carnival Frappe, I have been using the same recipe for years and will never change it because I get fantastic frappe as the saying goes, try to believe, and I am sure they will win you over from the first bite. But now let’s see what we need and how to make the traditional carnival frappe recipe.
BUT DON’T MISS THESE DELICIOUS CARNIVAL RECIPES BESIDES THE FRAPPE
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 60
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
CARNIVAL FRAPPE RECIPE
- 2 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1/4 cup milk
- 2 medium eggs
- 2 tbsp melted butter
- 2 tbsp liquor (I use grappa)
- grated lemon zest
- 1 pinch salt
- sunflower seed oil (for frying)
- powdered sugar (for dusting)
Steps
HOW TO PREPARE FRAPPE
To make the frappe, pour the flour into a heap and make a classic well in the center, add all the ingredients, and start mixing by gradually taking the flour from the edges until forming a nice soft dough that you will let rest covered at room temperature for 20 minutes.
After resting, cut the dough into pieces and start rolling them out until you form very thin sheets. To do this step, I use the pasta machine known as ‘nonna papera’ and finish rolling it with the rolling pin.
Once the sheets are obtained, heat the oil well, and when it is ready, start frying the sheets two or three at a time, drain them on absorbent paper, then dust them with powdered sugar and enjoy.
