FRAPPE is a typical treat during Carnival season in Italy: thin crispy strips of dough, fried and dusted with confectioners' sugar.
Easy, yummy, irresistible!!! :-D
It might have different names, shapes, and little variations depending on the region, but today I am going to share my own version of it!
INGREDIENTS
(Servings: 4)
DIRECTIONS
Mix the ingredients together in a bowl and knead the dough until it's smooth. Start off adding the eggs (room temperature) to the flour, then incorporate butter (melted), lemon zest and sugar.
Use a rolling pin to roll out the dough into thin sheets (approx. 1/8"). Flour your work surface if needed.
Cut the dough into strips using a fluted pastry wheel or a knife (1"x4", 1.5"x5", 3"x5" with an incision in the center, bows... you can be creative with sizes and shapes, even making them twisting!!!)
Heat the oil into a small deep pot (fill it with at least two inches of vegetable oil (sunflower or corn are the best), and bring the temperature up to 340ºF - 170ºC).
Drop just a few pieces of dough at the time: they will puff up immediately! Turn them over to brown both sides, and remove them as soon as they turn gold.
Let your frappe drain and cool on paper towel, then dust with powdered sugar.
Enjoy!!!! And let me know if you like them! :-)
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