Italian Frappe Sweet Fritters, a delicious fried or baked crunchy pastry, just in time for Carnivale. They are so tasty.
Frappe, Chiacchiere or Nothings are just a few names for these simple thin fried dough strips that are everywhere at this time of the year in Italy.
While a lot of places are sharing their heart-shaped cookies and cakes, here in Italy we are eating and baking these tasty treats that are offered only at this time of the year, which is Carnevale.
Between Frappe and Castagnole I don’t know which is my favourite.Frappe are really quite easy to make, using a simple flaky dough. Although the dough must to be rolled quite thinly.
This is the time a pasta maker comes in handy. But even if you don’t have a machine it is a good workout for your arms. The calories you burn rolling the dough let you have a few more frappe.
Carnevale is a celebration that lasts approximately two weeks and ends on the Tuesday before Ash Wednesday or as some of us know it as Pancake Tuesday/Shrove Tuesday.
It is mostly a time for children to dress in costumes and have rides around the towns of Italy throwing confetti.
Unfortunately I have to be honest and say these are fried and they taste great, nothing like indulging once in a while.
Drizzled with melted chocolate, or dusted with powdered sugar or just throw all caution to the wind and go for both! Enjoy!
Italian Frappe Sweet Fritters
Ingredients
- 1 1/2 cups flour 200 grams
- 2 tablespoons sugar 30 grams
- pinch salt
- 3/4 teaspoon baking powder 5 grams
- 1 egg and 1 egg yolk
- 2 tablespoons butter 25 grams
- TOPPING
- Chocolate melted for drizzling
- powdered sugar for sprinkling
Instructions
- In a medium-sized bowl whisk together flour, sugar, salt and baking powder. Add to food processor, then add egg and egg yolk and butter, combine till dough comes together.
- Remove from food processor place on lightly floured flat surface and knead till dough becomes
- smooth (will not be a sticky dough). Wrap in plastic and let rest 30 minutes in the refrigerator.
- Remove from fridge and taking 1/4 of the dough at a time roll into a very thin strip, cut into approximately 2-3 inch sizes and fry in a pot of hot vegetable oil (approximately 2 inches of oil, temperature must reach 170° and stay at this temperature, no higher or dough will burn). Fry until golden turning frappe over to while frying. Remove to drain and cool on a plate lined with paper towels. Sprinkle with powdered sugar or drizzle with melted chocolate. Enjoy!
Nutrition
