Butterless Frappe: a light and tasty Carnevale recipe
Butterless Frappe: a light and tasty Carnevale recipe
Equipment
- Pastry board
- Cling film
- Rolling Pin
- Pastry cutter
Ingredients
- 300 g Pastry flour
- 2 Eggs
- 50 g Sugar
- 1 Lemon zest
- 4 tablespoons Extra Virgin Olive Oil (or Olio Extra Vergine di Oliva Speciale per Dolci Farchioni)
- 3 tablespoons Grappa
- to taste Olive Oil (for frying)
- to taste Icing sugar
Instructions
- Place flour on a pastry board and form a well in the middle.
- Place eggs, sugar, oil and lemon zest in the well.
- Stir with a fork and add grappa.
- When the mix has firmed up start kneading until you get a smooth and elastic dough.
- Wrap the dough in cling film and let it rest for about 30 m.
- Roll out the dough with a rolling pin, until you get a very thin sheet.
- Use a pastry cutter to cut strips of dough to the desired size.
- Heat the oil to approximately 180° in a large pan.
- Fry a few frappe at a time, turning them over from time to time.
- As soon as they are golden, remove them from the oil with a slotted spoon, drain them and place them on a sheet of kitchen paper.
- Sprinkle generously with icing sugar when cool.
Frappe, chiacchiere, bugie… regardless of how they are named, these delicious fritters dusted with icing sugar cannot be missed during Carnevale, the period before Lent. Read on and find the recipe for our butterless frappe!
Frappe: why are we not using butter?
Of course we will be using extra virgin olive oil for our frappe because it is healthier and good for the lactose intolerant, but there is more:
- Extra virgin olive oil can be added straight-up to the other ingredients and the dough will be easier to roll out.
- EVO oil makes frappe crumblier and lighter as it is less viscous than butter and takes in more air.
- The antioxidants present in olive oil will ensure a longer shelf life to your frappe.
We recommend using a light oil with a smooth taste which will not hide the flavor of the other ingredients. Olio Extra Vergine di Oliva Speciale per Dolci Farchioni, is cold-extracted and was specially designed for this purpose:
- The taste of your desserts will be more balanced.
- It enhances the flavor of the dough and keeps it light.
- It is also available in versions with natural flavors (vanilla and cinnamon).
Butterless frappe: preparation tips
Preparing frappe is quite easy but there are a few small precautions you should take:
- Make sure that all ingredients are at room temperature.
- Sift flour in order to avoid lumps.
- Roll your dough out as thin as possible so your frappe will be light and crisp.
- Use olive oil for frying. Its high smoke point makes it withstand high temperatures without releasing any toxic substances (we used Olio Di Oliva Farchioni; its fruity and delicate scent makes it perfect for frying).
- To obtain crisp frappe you should make sure that the oil is hot before dropping them in. If you have an oil thermometer, the right temperature is 180°C. If you don’t, dip a toothpick into the oil. When you see a lot of bubbles, your oil is ready for frying.
- Remember to fry only a few frappe at a time. If the oil’s temperature gets too low, your frappe will turn soggy and all your efforts will be frustrated!
Now that you know all the secrets for butter-free frappe, all you have to do is get to work!
