These particular holiday fritters are crisp ribbons of rolled dough, dusted with powdered sugar.
And just like their multiple names, the different incarnations are cut and shaped differently before being fried.
Some are squared, diamond or irregular-shaped, some are tied into a loose knot.
Some are light as a feather, others chewy and baked rather than deep-fried.
CARNIVAL FRAPPE RECIPE
I’m warning you though–whatever their name, size or shape–frappe induce chain eating.
- (2 1/2 cups) flour, possibly “00” + more for dusting
- (1/2 cup) butter, softened
- (1/2 cup) sugar
- 2 eggs
- Pinch of salt (if you’re using unsalted butter)
- 1 tsp of vanilla extract
- Oil for frying
- Confectioner’s sugar
- Mix the flour, sugar and a pinch of salt and shape into a volcano mound.
- Drop the eggs, butter and the vanilla extract in the crater and begin working the ingredients with your fingers to obtain a soft, supple dough.
- Roll out the dough on a wooden work surface dusted with flour and a rolling pin, flattening it out to 1/8-inch in thickness.
- Cut flattened dough into strips using a sharp paring knife, or a pastry cutter (on Amazon) and deep fry small batches in plenty vegetable oil.
- Remove from the frying oil with a slotted spoon and rest them on paper towels to absorb excess grease.
- When completely cool, dust them with confectioners’ sugar, and serve wearing a domino mask.
- Your frappe carnival fritters is now ready to be serve.
RECIPE FROM: http://www.aglioolioepeperoncino.com/2011/02/carnevale-ogni-scherzo-vale.html