Butterless Frappe: a light and tasty Carnevale recipe

Olio Farchioni

A great classic, which cannot be missed during Carnevale!

5 from 1 vote

Prep Time 15 mins

Cook Time 15 mins

Waiting time 30 mins

Total Time 1 hr

Course Dessert

Cuisine Italian

Servings Servings

Calories 250 kcal

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

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.

Calories: 250kcal