This dessert is a tradition for Carnevale. You use the same dough as cannoli, but cut it into strips, tied in a knot, fried, and dust with powdered sugar.

Ingredients

• 1 cup flour
• 1/4 tsp salt
• 1 Tbs sugar
• 1 Tbs soft, unsalted butter
• 1/4 cup white wine
• vegetable oil for frying

Directions

1. Place the flour in a mound. Make a well in the center, and put in the salt, sugar, and dabs of the soft butter. Add the wine.
2. With your fingers start mixing in the center, drawing in more and more of the flour. Keep on until most of the flour has been absorbed, and you have a dough you can work with your hands.
3. Knead the dough until it is smooth and has picked up almost all the remaining flour.
4. Roll it out no thicker than a noodle.
5. Cut it into strips 1 1/2 inch wide and about 6 inches long. Take each strip and make a single knot in the center.
6. Heat the frying oil to the point when a piece of dough frizzles and blisters immediately on contact (375F).
7. Fry a few knotted strips at a time, turning them the minute they are golden on one side. They fry very quickly.
8. When golden, remove with a slotted spoon, and let them drain on paper towels.
9. Sprinkle with confectioners' sugar. My mother-in-law also uses colored sugar and sprinkles. She also likes to drizzle them with warmed honey.

The Frappe can be served warm or cold.

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CDN DTTC Digital Thermometer, Timer & Clock
The digital thermometer/timer is also useful for candy-making: the clip attaches the probe to the side of a saucepan, and again, the alarm can be programmed to sound after a certain number of minutes or when a particular temperature is reached. Different sounds for the timer and thermometer alarms avoid confusion.