Frappe without butter: the light and tasty Carnival recipe

1. Place the flour in a heap on a pastry board Place the eggs, sugar, oil and lemon peel in the center. Mix with a fork, adding the grappa.

2. After the mixture has started to become firm, knead it with your hands until it becomes a smooth and elastic dough.

3. Wrap the loaf in food wrap and let it rest for about 30 minutes.

4. Roll out the dough with a rolling pin until a very thin sheet is obtained. Using a pastry wheel, cut strips of the desired size.

5. Heat the oil to about 180° in a large frying pan. Fry the frappe a few at a time, turning them occasionally.

6. As soon as they are ready (they will have turned a golden color), remove them from the oil with a skimmer, drain and place them on a sheet of paper towels. Once cooled, dust generously with powdered sugar.