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
- 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.
- 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.
- Knead the dough until it is smooth and has picked up almost all the remaining flour.
- Roll it out no thicker than a noodle.
- 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.
- Heat the frying oil to the point when a piece of dough frizzles and blisters immediately on contact (375F).
- Fry a few knotted strips at a time, turning them the minute they are golden on one side. They fry very quickly.
- When golden, remove with a slotted spoon, and let them drain on paper towels.
- 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.
