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frappe senza burro

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 6 Servings
Calories 250 kcal


  • Pastry board
  • Cling film
  • Rolling Pin
  • Pastry cutter


  • 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