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Frappe

Fried Ribbons

approximately 3/4 cup (150 gr) powdered sugar, for dusting

In a bowl, place the flour in a mound shape with a hole in the center.

These fritters, traditional for the carnival festivities, are familiar all over Italy, where they assume different names—including Frappe, Frappole, Sfrappole, Flappe in central Italy, Cenci (“tatters”) or Donzelli (“young ladies”) in Tuscany, Crostoli (“crusts”) or Galani in Veneto, Lattughe (“lettuce”) in Romagna, Nastri delle Suore (“ribbons of the nuns”) in Emilia, Bugie (“lies”) in Piemonte, and Gigi in Sicily. Is there any other dish with so many names?

Printer friendly recipe

Transfer the strips on paper towels on a large plate and let the oil drain briefly.

Knead the dough for few minutes, until smooth, but avoid warming it too much.

Using a fork, mix the ingredients together with the flour. Rapidly work the paste with your hands, to form a dough. When the dough becomes consistent, transfer it to a floured work surface.

In the center, add the sugar, butter, eggs, pinch of salt, grated lemon rind, milk, vanilla, and rum.

Make the dough smooth and very soft. When it is smooth and consistent, form it into a ball, place on a dish, cover, and keep refrigerated for about 1 hour.

Divide the dough into 4 pieces. On a work surface generously sprinkled with flour, use a rolling pin to flatten the dough until it is very thin.

Using a pastry wheel ,cut the dough irregularly into strips 1 x 4 inches (3 x 10 cm) or triangles 4 x 2 inches (10 x 5 cm). Flatten and cut the rest of the dough.

As an alternative way of cutting the dough: Cut the flattened dough in rectangular shapes, approximately 4 x 2 inches (10 x 5 cm).

Cut  the center of each piece without reaching the edges.

Fold the piece and insert one extremity inside the cut.

Pull the edge through the cut to form a bow.

In a large skillet, bring the oil to frying temperature. Fry the strips a few at a time.

Transfer to a serving plate and sprinkle generously with powdered sugar.