Frappe Fritte
If you’re looking for cool ways to get covered in powdered sugar in Rome, may I suggest a visit during Carnevale season, when frappe, crispy strips of fried dough, are sold in bakeries for weeks on end. The tradition of eating frappe (known elsewhere in Italy by many names—bugie, cenci, chiacchiere, or crostoli) is analogous to the tradition of fried dough treats elsewhere (like New Orleans’ beignet, for example). The point of Carnevale season is to overeat primarily in the form of fritti, so the penance of the forthcoming Lent goes down easier.
9 ingredients
Prep: 1 hr 15 mins
Cook: 10 mins
Frappe Fritte
Ingredients (9)
Ingredients (9)
Instructions
Whisk the flour (1 ½ cups), granulated sugar (2 Tbsp), and salt (¼ tsp) in a large bowl.
Add the butter (2 Tbsp), eggs (2 large), wine (1 Tbsp), and lemon zest (1 lemon) and mix well with a spoon to combine.
Once the dough has come together, turn it out onto a lightly floured work surface and knead until smooth, about 8 minutes.
Wrap the dough in plastic wrap and set aside to rest at room temperature for 1 hour.
Unwrap the dough and turn it out onto a lightly floured work surface. Halve the dough and, working with one piece at a time, use a rolling pin or pasta machine to roll the dough to a thickness of 1⁄16 inch.
Cut into strips measuring approximately 2 × 5 inches.
Heat 2 in of oil to 350 °F in a medium pot or cast-iron skillet.
Working in batches, add the strips to the oil and fry, turning once, until golden, 2 to 3 minutes total.
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