Butterless frappe are a lighter version of the classic Carnival chiacchiere, ideal for those who want to enjoy a crunchy, mouth-watering dessert with an eye for lightness. Made with a simple dough of flour, eggs, sugar and Olive Oil, these thin sheets are fried or baked until golden brown and crumbly, then dusted with plenty of powdered sugar.
Perfect for enriching the holiday table with taste and lightness, butterless frappe keep all the goodness of tradition with less fat. Discover the quick and easy recipe for a Carnival full of sweetness!
1. Place the flour in a heap on a pastry board Place the eggs, sugar,Olive Oil and lemon peel in the center. Mix with a fork, adding the schnapps.
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 theOlive 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 theOlive Oil with a skimmer, drain and place them on a sheet of paper towels. Once cooled, dust generously with powdered sugar.
Frappe: why a recipe without butter?
Today we are preparing frappe dough with Extra Virgin OliveOlive Oil , certainly because it is a healthier choice, and because this way the recipe will also be good for lactose intolerant people, but also for other reasons:
Extra virgin oliveOlive Oil blends better than butter with the other ingredients, making it easier to prepare and roll out the dough.
Frappe prepared with Olive Oil EVO are more crumbly (being less viscous than butter,Olive Oil draws in more air, making the dough less heavy).
Extra Virgin OliveOlive Oil , due to the antioxidants within it, helps keep sweets fresh longer.
For our frappe, we recommend that you use a light, mild-tastingOlive Oil that does not cover the flavor of the other ingredients:
It enhances the taste, making it more harmonious.
Gives flavor to doughs without weighing them down.
Preparation tips for frappe without butter
Preparing frappes is not difficult, just a few small tricks.
Make sure that all the ingredients to be used in the recipe are atroom temperature(this way they will blend together better).
Before using it,sift the flour, so you will avoid unpleasant lumps forming in the dough.
To make light and crispy frappe, remember to make a pastry asthinas possible.
For frying, useoliveOlive Oil , which has a high smoke point, and therefore withstands high temperatures very well, without releasing toxic substances to the body (we usedOlive Oil Di Oliva Farchioni, which is slightly fruity and has a faint scent, and is well suited for all types of frying). You can purchase OliveOlive Oil here in our online store.
Before putting the frappe to fry, make sure that theOlive Oil is very hot: only in this way will they become crispy without soaking (if you have the specific thermometer, wait until theOlive Oil has reached 180°C, otherwise dip a toothpick in theOlive Oil , and wait until many bubbles begin to form on its surface).
Remember to bakea few frappes at a time, otherwise you will lower the temperature of theOlive Oil too much, thwarting all your efforts.
