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Carnival Frappe

30 min

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Ingredients
20-24 pieces
  • 300g all-purpose flour
  • 40g sugar
  • 2 eggs
  • 60g whole milk
  • 30g butter
  • 1 tablespoon Strega liquor, grappa, or your favorite alcohol
  • A sprinkle of lemon zest
  • 1 pinch of sea salt
  • 1L sunflower seed oil (for frying)
  • Powdered sugar (for garnish)
  • 50g bitter chocolate (for garnish)
Instructions
  1. In a large bowl, combine the butter and sugar. Using your fingertips, mix them together until well blended.
  2. Add the eggs and mix quickly by hand.
  3. Incorporate the flour and the chosen alcohol along with the lemon zest and sea salt. Knead the dough for no longer than 3 minutes.
  4. Cover the dough with plastic film and let it rest in the fridge for 30 minutes.
  5. Once chilled, roll the dough out with a rolling pin (or use a pasta machine) into a thin sheet. Use a wheel cutter to cut the dough into square shapes.
  6. Heat the sunflower seed oil in a deep fryer or a deep pan to 170°C.
  7. Fry the square dough pieces for about 2 minutes, or until they are golden and crisp.
  8. Remove the pieces from the oil and drain on paper towels.
  9. Arrange the frappe on a serving tray and garnish with a dusting of powdered sugar and drizzles of melted bitter chocolate.
  10. Serve warm or at room temperature and enjoy!
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