Frappe without butter 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 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, 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.
Frappe: why a recipe without butter?
Today we are preparing frappe dough with extra virgin olive 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 olive oil mixes better than butter with the other ingredients, making it easier to prepare and roll out the dough.
Frappe prepared with EVO oil are more crumbly (being less viscous than butter, the oil draws in more air, making the dough less heavy).
Extra virgin olive oil, due to the antioxidants in it, helps keep cakes fresh longer.
For our frappe, we recommend that you use a light, mild-tasting 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, useolive oil, which has a high smoke point, and therefore withstands high temperatures very well, without releasing substances that are toxic to the body (we usedOlio Di Oliva Farchioni, which is slightly fruity and has a faint scent, and is well suited for all types of frying).
Before putting the frappe to fry, make sure that theoil is very hot: only in this way will they become crispy without soaking (if you have the specific thermometer, wait until the oil has reached 180°C, otherwise dip a toothpick into the oil, and wait until many bubbles begin to form on its surface).
Remember to cooka few frappes at a time, otherwise you will lower the temperature of the oil too much, thwarting all your efforts.
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